Oven Roasted Artichokes.

This makes the best tasting artichokes you may ever eat, much richer flavor over steamed. Takes bit more effort, but they are so good do not need a dipping sauce. And it is hard to screw this up... do anything with ingredients, except do not leave top off pot and will still be great. Can do this in a glass, enameled or ceramic casserole, but they come out best in my experience in a iron dutch oven. I have seen several similar roasting receipts, where each artichoke is wrapped in aluminum foil, and that also works well, but this method is faster, less waste and time in Dutch oven. Cut artichoke tops and stems off (see picture) - save the stems and toss into the pot - can eat with heart. Squeeze lemon juice on cut tops as soon as possible after cut, let juice dribble down between leaves. Cut up onions - these go into pot just to help generate a bit of moisture in hot oven, and you also get tasty caramelized onions as side dish. Spread the green inner leaves and place two cloves of garlic on either side. an put into pot. Spray or dribble bit of Olive oil on tops as well as the base of artichokes. Oil the bottom of the pot and add a bit of wine - about 1/8 inch depth. Have tried white wine not as tasty, the Marsala dry wine gives both the onions and the artichokes a distinctive flavor. Place onions and artichokes in pot, with 4-5 cloves of garlic, pour wine over tops of artichokes. Cover the pot (very important) and place in a 425 degree oven. It takes about 1 hour 15 minutes to cook large size artichokes. Check every 10-15 minutes and spray oil or add wine as needed, pick leaves and taste. Smaller or medium artichokes may be ready in an hour. Can start testing by removing leaves and taste after about 45 mins. Serve with onions and optional dipping sauce.