Artichoke Gratin

Squeeze the juice from one of the lemons into a large bowl and add 3 cups of water. Trim and quarter the artichokes; scrape out the choke if necessary. As you work, drop the finished pieces into the acidulated water.

Squeeze the juice from the remaining lemon into a large, non-reactive saucepan. Add about 8 cups water, the flour, salt, and bay leaf, and bring to a boil. Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 min. Drain, discarding the bay leaf.

Heat the oven to 375 degrees F.

Lightly oil a 2-quart gratin dish. In a bowl, toss the artichokes with the wine and a little salt and pepper. Spread the artichokes evenly in the gratin dish. Toss together the parsley, marjoram, garlic, Parmesan, breadcrumbs, and 2 tablespoons of the olive oil. Sprinkle this evenly over the artichokes and drizzle with the remaining 2 tablespoons olive oil. Bake until the gratin is heated through and the crumbs are brown, about 25 minutes.