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4 ounces white wine
1 ounce fresh rosemary
4 ounces virgin olive oil
2 ounces lemon juice
2 cloves garlic -- chopped
10 ounces water
1 teaspoon black peppercorns
4 medium artichokes -- stems cut to 1.5"

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Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room temperature.

• Servings: 4
• Calories: 343
• Protein: 5g
• Fat: 29g
• Sodium: 125mg
• Carbs: 16g
• Fiber: 7g
• ECC = 9g