A simple and basic artichoke recipe that may well become your default method. The acidity of the white wine keeps the artichokes nice and green and also contrasts nicely but not too jarringly with their mild flavor. Other vegetables you can prepare this way: Not all vegetables take to white wine, but many do, especially those with a little sweetness. Think carrots, beets, sweet potatoes, and winter squash.

　　

Ingredients

makes 4 servings

　　4 medium to large artichokes

　　1/4 cup extra virgin olive oil

　　1 cup dry white wine

　　3 garlic cloves, peeled and lightly smashed

　　Juice of 1 lemon

　　Salt and black pepper to taste

　　Melted butter, lemon juice, or mayonnaise, preferably homemade (page 602), for serving

　　

Step 1

To trim the artichokes, cut off their pointy tops, then remove a row or two of the hardest outer leaves. Peel the bottom stem with a paring knife, trimming the hard bottom but leaving the rest, unless it appears extremely stringy.

　　

Step 2

Choose a deep saucepan or flameproof casserole with a lid that will hold the artichokes in one layer. Add the oil, wine, garlic, lemon juice, a large pinch of salt, at least 1/2 teaspoon pepper, and 1 cup water. Turn the heat to medium-high and bring to a boil. Add the artichokes, stems down, cover, and adjust the heat so the mixture simmers.

　　

Step 3

Cook the artichokes until tender but not mushy, 30 to 60 minutes. Serve hot or at room temperature, with melted butter, lemon juice, or mayonnaise. Or reduce the cooking liquid over high heat, then strain and pour it over the artichokes.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.