2 large artichokes
1 lemon, cut into quarters
3 cloves garlic, chopped
1 tsp Old Bay Seasoning
3 Tbs butter
1 c white wine or broth
5 Tbs butter, melted
hot sauce


Cut off the stems of the artichokes.
With a serated knife cut off the top 1/3 of the artichoke. Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.

Now cut each artichoke in half through the stem, from the top to the bottom.

Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.

Melt 3 Tbs butter in a large saute pan.
Add the garlic and saute over med-low heat to flavor the butter.

Arrange the artichoke halves cut side down in the pan.
Saute for about 5 min,til just lightly browned.

Add the wine and the seasonings.

Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.

CHECK AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.(ADD MORE WINE IF NEEDED. )

Test the doneness of the artichokes by piercing with a fork.(should go in easy)

Serve w/rest of the melted butterw/as many dashes of hot sauce as you like.

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