Crisp, dry bubbles are a perfect match for the delicate flavors of the artichoke.
Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.
In a large measuring cup, whisk together oil, wine, oregano, red pepper flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.
Uncover and bake for approx. 10 – 15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices. Enjoy!