Ingredients

• 18 baby artichokes (or 6 large artichokes)
• 2 lemons
• 2 shallots, peeled and coarsely chopped
• 3 cloves garlic, peeled and chopped
• 2 Roma tomatoes, chopped
• ½ cup balsamic vinegar
• ½ cup red wine
• 2 sprigs rosemary
• 2 sprigs thyme
• ¼ cup extra virgin olive oil
• chicken stock or water, as needed

Instructions

Using a sharp knife, trim the artichokes by removing the stems and the tips of the leaves. Rub the artichokes all over with a cut lemon, then place them in a bowl of cold water with the lemon halves squeezed into it.

In an ovenproof pan large enough to hold all the artichokes, arrange them stem-side up. Scatter the shallots, garlic, and tomatoes around them, then add the balsamic vinegar, red wine, and herbs. Season with salt and pepper, and drizzle with the olive oil. Add enough chicken stock to just cover the artichokes, then bring to a simmer on the stove.

Cover the pan with foil and place in a preheated 350°F Wolf Oven for about 40 minutes. Allow to cool in the liquid, then strain and reserve the cooking liquid. Separate the artichokes from the other solids and set each aside in separate containers.

Cut the artichokes into quarters through the stem and place them in a serving dish or saucepan. Purée the reserved solids from the cooking liquid, then add the purée to the pan with the artichokes. Heat over low heat until the artichokes are warmed through.

Serve with roasted meats, poultry, or firm-fleshed fish.