Roasted artichoke hearts

Preheat the oven to 180 &degC.
Remove the tough outer leaves of the artichoke and cut away two thirds of the leaves to reveal the choke in the centre.
Using a teaspoon, gently scoop out the hard, spiky centre.
Using a sharp knife, trim and neaten the outside.
While preparing the remaining artichokes place the peeled hearts in a bowl of water to which the juice of a lemon has been added.
Place artichokes, lemon thyme and garlic cloves in a baking tray.
Drizzle with olive oil, wine and juice of the remaining lemon.
Dot with knobs of butter and season well.
Cover tightly with foil and roast for 45 minutes until tender.
Hint: Alternatively place the baking sheet over the coals.