Globe Artichokes a la Greque

  • 4 large globe artichokes

    SAUCE:
  • 2 tablespoons tomato paste
  • 4 tablespoons olive oil
  • 2/3 cup dry white wine
  • 2/3 cup water
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon chopped oregano
  • 2 sprigs of thyme
  • 2 ripe tomatoes, skinned, chopped
  • salt to taste
  • pepper to taste
    Cut off stalks from artichokes and, using scissors, trim off pointed ends from outer leaves. Rinse well. Cook in boiling salted water for 15 minutes. Drain well and leave upside down on absorbent paper towels to dry. To make sauce, put all the ingredients into a saucepan. Mix well and Bring to a boil, then cover and simmer gently for 10 minutes, stirring occasionally. Remove thyme sprigs. Add parcooked artichokes to sauce, cover and cook gently for 30 minutes. Carefully lift artichokes onto a plate and leave to cool. Boil sauce, uncovered, for 5 minutes; leave to cool. When artichokes are cold, remove chokes by spreading top leaves apart and pulling out the inside leaves to reveal the hairy choke. Using a teaspoon, scrape away hairs to expose the heart. Arrange artichokes on 4 individual serving plates and spoon sauce around base. Cover and chill until required. Garnish with lemon wedges and oregano to serve. Serves 4 .