CALIFORNIA ARTICHOKES

4 artichokes
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
2 teaspoons salt
1/8 teaspoon dried savory leaves
1/8 teaspoon dried thyme leaves
2 cups dry white wine

Remove any discolored leaves and the small leaves at base of each artichoke; trim stem even with base. Cutting straight across, slice 1 inch off top; discard. Snip off points of remaining leaves with scissors. Rinse artichokes under cold running water.
Combine oil onion, garlic. salt, savory and thyme in Dutch oven. Place artichokes up-
right in Dutch oven; pour wine over artichokes. Heat to boiling; reduce heat. Cover
and simmer until bottoms of artichokes are tender when pierced with knife, about 1 hour.
Remove artichokes carefully from Dutch oven with tongs or 2 large spoons. place upright on individual serving plates. Accompany each serving with small cup of wine liquid for dipping leaves.
4 servings.

Microwave Directions: Prepare artichokes as directed above. Combine oil onion, garlic, salt. savory and thyme in 3-quart microwavable casserole. Place artichokes upright in casserole. Decrease wine to 1 cup; pour over artichokes. Cover tightly and microwave on high (100%) 7 minutes; rotate casserole ~ turn. Microwave until leaves pull out easily and bottoms are tender when pierced with knife, 7 to 12 minutes longer. Remove artichokes carefully. Place upright on individual serving plates. Accompany each serving with small cup of wine liquid for dipping leaves.