If you can't find baby artichokes you can substitute frozen artichoke hearts or as a last resort a jar of hearts that are in a brine, not marinated . But fresh are defiantly worth the extra effort.

• 12 Baby Artichokes
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 lemons
• 1/4 cup dry white wine
• 1 tsp fresh thyme leaves
• 1/2 tsp dried oregano
• salt and pepper
• 1 tbls chopped fresh parsley

To prepare artichokes,have a bowl of cold water with the juice of 1 lemon squeezed into it to prevent the artichokes from turning brown while prepping. Cut off top cone of petals ( about 1/2 inch from the top)  Remove tough outer leaves  until you get to the pale green inner leaves. Peel the dark green skin from the base of the artichoke. Cut in half and gently scoop out any spiny choke. Put into bowl of lemon water while you do the rest. After you have cleaned the artichokes, simmer in salted water until almost tender , 8-20 mins. Drain. In a saute pan heat olive oil , add garlic and artichokes and cook under med-low heat until the garlic is just beginning to color. Raisethe  heat and add in wine, cook over high heat 1 minute. Lower the  heat and add the juice of 1 lemon , thyme oregano , salt and pepper and simmer for 5 mins until artichokes are soft and beginning to fall apart. Stir in parsley and put into a bowl or jar. Top with another 2 tablespoons of olive oil and let marinate for at least 1 hour.