"Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted...."
INGREDIENTS
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1 1⁄2 cups olive oil
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1 1⁄2 cups dry white wine
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2 tbsp. dried oregano
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2–3 tsp. crushed red chile flakes
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12 cloves garlic, finely chopped
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6 globe artichokes, stemmed**
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Kosher salt and freshly ground black pepper, to taste