Directions

1. Rinse artichokes well. Cut ½ inch off the top of each artichoke; trim the stem end so the artichoke stands flat. Pull the leaves open to hold the filling.
2. Spoon 1 tablespoon of the garlic evenly between the leaves of each artichoke. Place artichokes in slow cooker; drizzle each with 1 tablespoon of the vinegar. Season with freshly ground pepper to taste. Pour wine into slow cooker and add enough water to come up one-fourth the sides of the artichokes.
3. Cook, covered, on HIGH 4 hours or until a knife is easily inserted into the stem end and the leaves pull away from base. Remove from slow cooker and let cool slightly. Drizzle each artichoke with 1 teaspoon of the oil, and serve.