Baked Artichokes with Onions, Lemons, Black Olives and Mint

Course Main Dishes Total Time Under 2h

Ingredients in this Recipe

1/3 cup Nicoise or Gaeta olives (about 2 ounces), rinsed
2 garlic cloves, slivered
2 pounds thinly sliced sweet yellow onions (about 8 cups), such as Granex, Vidalia, Walla Walla, or Maui
4 bright green, tightly closed artichokes, 3 ½ inches in diameter
A dozen fresh mint leaves, very coarsely chopped
A little water, as needed
About 6 tablespoons dry white wine
Salt
½ lemon (cut lengthwise)
¾ cup to 1 cup mild tasting olive oil

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