BAKED ARTICHOKES WITH ONIONS LEMONS BLACK OLIVES AND MINT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Malta Estate in Bedford, Texas in 1991. 2 pounds thinly sliced sweet yellow onions 1 cup olive oil 2 teaspoons kosher salt 4 garlic cloves slivered 1/3 cup black olives rinsed 12 fresh mint leaves very coarsely chopped 1/2 lemon cut lengthwise 6 tablespoons dry white wine 4 bright green tightly closed artichokes Water as needed Preheat oven to 375. Read more . Toss onions with 1/2 cup olive oil and salt then add garlic, olives and mint. Trim off one end of lemon then slice as thin as possible into half moons. Remove seeds as you encounter them then toss lemon slices with onion mixture. Add wine and set aside to let onions soften and weep their moisture while you trim artichokes. Trim bottom of stem of each artichoke and carefully peel stalk. Remove badly damaged or dry outer leaves and trim thorns with scissors. Cut artichoke in half and use stainless steel spoon to carve under and remove choke. Rinse in cold water but don't drain well. Sprinkle artichokes with salt squeezing and folding them so some salt falls between leaves. Drizzle and rub with olive oil to coat thoroughly then squeeze halves. Spread onion mixture about 1-1/2” deep in a large flameproof baking dish. Liquid should be 1/2 deep and if not add a little water. Nestle artichokes cut side down in bed of onions. Heat gently over low heat until puddle is bubbling. Cover tightly first with parchment paper then foil dull side out. Bake until you can easily pull out a second tier leaf and pulp at base is tender about 1-1/2 hours. Once a test leaf is tender raise oven temperature to 400 and uncover then bake 15 minutes. Serve warm with homemade mayonnaise flavored with lemon or garlic.