Ingredients

• 6 artichokes hearts, cleaned and quartered (24 count)
• 1 cup lemon juice
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 bay leaf
• 2 tablespoons finely chopped thyme
• 1 tablespoon minced garlic
• 4 ounces white wine
• 2 cups extra-virgin olive oil
• Chopped parsley, for garnish

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Instructions

1. Preheat oven to 350 degrees F.
2. Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley.
3. Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.