Greek-Style Artichokes

• ¾ cup dry white wine
• ¾ cup water
• Juice of 1

In a large nonreactive pot, mix the wine, water, lemon juice, olive oil, bay leaves, thyme, salt, and peppercorns together. Mix in the artichokes. Bring to a boil and cook until tender, 12 to 15 minutes. Let the vegetables steep overnight in the refrigerator covered with plastic wrap. When ready to serve, drain them and reduce the marinade with the anchovy paste to no more than 3 to 4 tablespoo