Artichokes in Garlic and White Wine

We passed a farmers market on the way back from the gym yesterday (day 4 and counting) and found a stand with organic produce. I try to stick to organic if possible and so we bought what he had. Beet’s, corn on the cob, and 2 large Artichokes.

Artichokes are a superfood. They lower bad cholesterol, are loaded with antioxidants and high in fiber. I usually just steam, then grill them, but I wanted something different and found this recipe online. I upped the garlic and butter amount to this:
ingredients for Garlic and white wine artichokes on A Well Styled Life


2 large globe Artichokes

4 TBS organic salted butter

6 cloves of minced garlic

1 organic lemon

1 cup white wine

salt and pepper

Old Bay Seasoning


Wash artichokes and pat dry. Using a pair of kitchen scissors, cut the sharp tips off the leaves. Use a sharp knife and cut off top 1/2 inch of artichoke, then rub with lemon juice to prevent browning.

Cut the stem off close to the bottom of the globe. Slice artichokes in half lengthwise and sprinkle with lemon juice to keep from turning brown.

Use a small spoon to scoop out the fuzzy inside and inner leaves.

Melt butter in large frying pan and saute garlic until golden. Add artichokes cut side down and saute until brown.

After the artichokes are nicely browned pour white wine, Old Bay Seasoning and salt and pepper into the pan, turn to medium-low and cover. Simmer for 30+ minutes or until tender. Tender is when the tip of a fork pierces the artichoke easily near the bottom.

Check often to be sure the wine has not evaporated. I had to add a bit more several times.

These were very tender and made a great start to our dinner.

The recipe I followed suggested you could use water in place of the wine but I love the taste it added.

Do you like artichokes?

BTW, it is an art to photographic food and have it look appetizing. I have not mastered that art:)

Thanks for reading ladies and have a great day!



  1. This recipe looks really good…thanks for sharing, Jennifer!

  2. Love artichokes, and will try this recipe for sure. Your photos look great!

  3. Kathleen O'Brien says:

    Well, your pictures look pretty wonderful to me – and delicious! I’m going for it – artichokes are abundant here in San Jose area of California – yum!

    1. Thanks Kathleen. I bought more today to try roasting this time!!

  4. Sandra Matthews says:

    Thanks Jennifer, I have never cooked Artichokes. You’ve inspired me to give them a try.

    1. Let me know what you think? Steaming then grilling is dead simple and yummy too.

  5. Looks delicious! Cant wait to make it!

  6. I will go for it! Did you enjoy the meal? Looked delicious!

    1. It was yummy! We drizzled a little lemon and butter over them too!

  7. This sounds delicious. Here, artichokes are available only in spring–they are frequently on Easter menus. I only recently dared to try cooking them, and got hooked. I’m saving this for next time they’re in season here.

    1. We are fortunate here in California. I bought more today to try another way too.

  8. That recipe looks absolutely delicious and luckily my sister (an American) brings me (in Australia) a supply of Old Bay Seasoning. Don’t fret about the food not looking artsy, I read ‘food artists’ use blow torches to colour and tart up the food for photographing.

    1. I read that too! They wax food, spraypaint it too but it sure looks appetizing:)

  9. Who cares if your pictures aren’t “artsy”? Those artichokes look yummy! I think I’ll be trying out that recipe. And I also will be using the wine & not water!

    1. The wine added a rich taste along with the garlic and butter.

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