Although traditionally roasted directly in the embers of a charcoal fire until charred and tender, these spicy southern Italian–style artichokes are equally satisfying when roasted in a very hot oven.
Heat oven to 500°F. In a bowl, whisk together oil, wine, oregano, chile flakes, garlic, salt, and pepper and set aside. Cut 1″ off top of each artichoke and gently pull leaves apart to open artichokes. Place artichokes standing up in a small roasting pan or dish large