Broiled Artichokes

2 large artichokes, stems and thorns removed
1 cup white wine
3 tablespoons lemon juice
water, to cover
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon fresh oregano, chopped
salt and pepper to taste

Boil artichokes in wine, lemon juice and water for 25 minutes. Drain, when cool enough to touch, remove choke (do this by spreading the leaves and scooping choke out with a spoon; be careful not to remove the heart too).

Preheat oven to Broil. Mix remaining ingredients. Place each artichoke on a square of foil, and drizzle with the marinade. Seal foil to form a pouch (so the marinade doesn’t leak out), then broil for 5-7 minutes. Remove from pouch, drizzle with any remaining marinade, and serve.