Artichokes with Lemon, Garlic and Wine

Although this is a fabulous appetizer, it makes a great main course as well! 

Fill a large, deep sauce pot with 2 inches of water, and mix in all of the following:

1 large, washed lemon cut in half with juice squeezed into the water, and lemon halves tossed in
3 cloves of garlic that have been peeled and smashed once with a knife
1 small onion, quartered
1/2 cup of good white wine - I usually use the Chardonnay I happen to be drinking at the time
1/8 cup of extra virgin olive oil
2 Tablespoons of butter
salt, freshly ground black pepper and crushed red pepper to taste
2 large artichokes that have been trimmed of their thorns and outside leaves, their stems peeled and ends trimmed, and a 1/2 inch cut off from across the top.

After you trim and discard everything, run artichoke under cold water, and fan thumbs from the center out - slightly opening the artichoke like a flower, and thoroughly cleaning the inside leaves.
After water begins to boil, place artichokes in with blossom facing down and stems sticking up. Cover and cook under low boil for 35 to 45 minutes or until tender, and leaves pull off easily from the stem. Serve alone or with melted butter.

Serves 4 as an appetizer, 2 as a main course