WHY THIS RECIPE WORKS Gently braising artichokes and creating a flavorful sauce at the same time keeps the focus on the flavor of these seasonal gems. We used white wine and chicken broth to impart acidity and depth of flavor. Subtle thyme complemented the artichokes’ delicate flavor, and anchovies amplified the savory qualities. Canned tomatoes are common in braises, but tasters detected an unpleasant metallic note; replacing them with halved cherry tomatoes at the end of cooking preserved the brightness of the sauce and added welcome splashes of color. If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves.

Serves 4

TOTAL TIME: 55 minutes

INGREDIENTS

• 1 lemon, halved
• 4 artichokes (8 to 10 ounces each)
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• Salt and pepper
• 3 garlic cloves, minced
• 2 anchovy fillets, rinsed, patted dry, and minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• ½ cup dry white wine
• 1 cup chicken broth
• 6 ounces cherry tomatoes, halved
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Squeeze lemon halves into container filled with 2 quarts water, then add spent halves.
   • Working with 1 artichoke at a time, trim stem to about ¾ inch and cut off top quarter of artichoke.
   • Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward.
   • Using kitchen shears, trim off top portion of outer leaves.
   • Using paring knife, trim stem and base, removing any dark green parts.
   • Cut artichoke in half lengthwise, then remove fuzzy choke and any tiny inner purple-tinged leaves using small spoon.
   • Cut each half into 1-inch-thick wedges and submerge wedges in lemon water.
2. Heat oil in 12-inch skillet over medium heat until shimmering.
   • Add onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until softened and lightly browned, 5 to 7 minutes.
   • Stir in garlic, anchovies, and thyme and cook until fragrant, about 30 seconds.
   • Stir in wine and cook until almost evaporated, about 1 minute.
   • Stir in broth and bring to simmer.
3. Remove artichokes from lemon water, shaking off excess water, and add to skillet.
   • Cover, reduce heat to medium-low, and simmer until artichokes are tender, 20 to 25 minutes.
4. Stir in tomatoes, bring to simmer, and cook until tomatoes start to break down, 3 to 5 minutes.
   • Off heat, stir in parsley and season with salt and pepper to taste.
   • Serve.