Title: CALIFORNIA ARTICHOKES
  Categories: Side dish, White wine
       Yield: 4 Servings
  
       4    Artichokes
       1    Small onion,finely chopped
       2 ts Salt
     1/8 ts Dried thyme leaves
       1 tb Olive oil
       1    Clove garlic,finely chopped
     1/8 ts Dried savory leaves
       2 c  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 and discard. Snip off points of remaining leaves with
   sissors. Rinse artichokes under cold running water.
   Combine oil, onion, garlic, salt, savory, and thyme in Dutch oven.
   Place artichokes upright in Dutch oven; pour wine oven 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.
  
 

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