Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
Photograph by Kang Kim
How to Trim an Artichoke: 1. Fill a large bowl with cold water; squeeze the juice of 1 lemon and drop in the lemon halves. Working with one artichoke at a time, saw about 1 inch off the top using a serrated knife. 2. Snap off the tough, dry leaves around the stem (about 2 layers of leaves). 3. Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. 4. Peel the stem with a paring knife or cut off the stem completely if you want the artichoke to sit flat. Rub the cut parts with a lemon half, then keep the artichoke in the lemon water while you trim the rest. How to Eat an Artichoke: 1. For stuffed or steamed artichokes, pull off the outer leaves and scrape off the meat with your teeth. 2. Repeat until all of the leaves are removed. You'll be left with the artichoke heart. 3. Scrape out the spiny choke from the artichoke heart using a teaspoon or paring knife and discard. 4. Cut the artichoke heart into pieces. Chop the stem if it's still attached ¿ it's edible, too.
Recipe courtesy Food Network Magazine