Baked Artichokes with Garlic This preparation gives the artichokes a rustic flavor. Makes 4 servings
	Ingredients: 4 medium to large artichokes 1/2 lemon 4 large cloves garlic, chopped 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste 1/2 Chicken Stock 1/2 cup white wine
	Instructions: 1. Remove the artichoke stems and save for another recipe. 2. Trim the artichoke top and leaves as directed in preparation, rubbing the cut surface with the lemon to prevent discoloration. 3. Scoop out the center choke and inedible purple tinged leaves. Preheat oven to 350F. 4. Mix garlic with olive oil, salt, and pepper. 5. Spread artichoke leaves and with a teaspoon, put some of the mixture in between the leaves of each artichoke as well as in the scooped out center. 6. Put in a baking dish, add stock and wine to the bottom, and cover securely with foil. 7. Bake about 1 hour. Serve warm, or at room temperature. Cooking Tip You can bend many a teaspoon trying to scoop out the inner choke of an artichoke. Use a melon baller instead, one of those miniature versions of an ice-cream scoop.

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