24 fresh baby artichokes, halved, and acidulated in lemon water
1 onion, diced
1/2 cup thinly sliced fennel bulb
3 tbs. dill, minced
2 tbs. fresh oregano, minced
2 tbs. lemon juice
1/4 cup olive oil
24 whole garlic cloves
1/2 cup white wine
Drain and steam artichokes for 10 minutes or until just tender. Reserve.
Place half the oil in a large sauté pan over high heat and add the onion, fennel, herbs and garlic. Sauté until glassy and almost caramelizing. Add the wine and simmer until almost dry. Add half the lemon juice off the heat.
Arrange artichoke quarters in an ovenproof baking dish. Pour sauce over and around artichokes, drizzle with remaining oil. Bake at 475 for 20 to 25 minutes. Vegetables should be browning.
Season with remaining lemon juice and sea salt.