Braised Artichokes

Instructions:

Tap a step number to check it off as you cook.

1. Squeeze the lemons into a large bowl and add about 2 quarts of water. Trim each artichoke, removing from the stem, leaves, and choke and leaving only the bottom. As you work, rub newly exposed bits of the artichokes with a lemon half to prevent browning. Keep the trimmed artichoke bottom in the lemon water until you're ready to cook them.

2. Put the oil, garlic, peperoncini, and oregano in a high-sided skillet and turn the heat on low. Gently warm the oil, cooking until the garlic softens and becomes fragrant, 3-5 minutes

3. Add the onion and rosemary and stir to coat with the flavored oil. Season with salt and pepper, and cook over low heat, stirring occasionally, until the onion just begins to soften, about 3 minutes.

4. Drain the artichoke bottoms and add them to the pan. Stir and cook over medium heat until the artichokes start to look less raw, about 5 minutes. Add the wine, vinegar, and broth or water. Raise the heat and bring the liquid to a boil, then reduce the heat once more to low. Simmer, partially covered, until the artichokes are tender, about 30 minutes.

5. Remove the pan from the heat and allow the artichokes to cool in the braising liquid. Serve warm or at room temperature dressed with oil and plenty of sea salt and cracked pepper. You can also store them in the fridge for a week or so.