1.5 cup Olive Oil
This recipe is for 6 pieces – simple mathematics will help you adjust to the number of people waiting to try your delicious food. Heat oven to 200°C. In a medium bowl, whisk together 1 1⁄2 cups oil, 1 1⁄2 cups dry white wine, 2 tbsp. dried oregano, 2–3 tsp. crushed red chilli flakes, 12 cloves garlic, finely chopped, and salt and pepper on taste set aside. Cut 1″ off top of each artichoke and gently pull leaves apart to open artichokes. Place them, standing up on their bases, in a small roasting pan or dish large enough to hold them in one layer. Pour oil mixture over each artichoke, making sure it reaches in between all leaves. Cover with aluminium foil, and bake for 45 minutes. Uncover, and bake, basting often with juices, until browned and tender, about 30 minutes more. Let cool for 10 minutes before serving warm with pan juices.