Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 1 1/2 lemons
• 4 large artichokes
• 2 Tbsp. extra-virgin olive oil, plus more for finishing dish
• 2 garlic cloves, sliced
• 1/3 cup fresh orange juice
• salt, freshly ground pepper
• 2 thin-skinned oranges, peeled and sectioned
• Pinch of ground coriander
• 1 Tbsp. sugar
• 4 sprigs mint

Directions

1. Place about 4 cups cold water and the juice of 1/2 lemon in a bowl. Clean the artichokes. Rub with what’s left of the lemon half and drop the artichokes into the cold water.

2. heat olive oil in a shallow flameproof earthenware dish or stainless steel saucepan. Add garlic and saute gently for 1 minute. Stir in orange juice, the juice of 1 lemon (reserving a few drops for finishing dish), 1 tsp. salt and 1/2 tsp. pepper. Drain artichokes and add to the pan with 1/4 cup water. Cover with crumpled wet parchment paper and a tight-fitting lid and set over the lowest heat to cook for 30 to 45 minutes. remove artichokes to a side plate. Reserve the cooking juices.

3. In a skillet, combine orange sections and any collected juices, the ground coriander and the sugar. Cook over medium-low heat, stirring until orange sections are glazed, about 10 minutes.

4. With a slotted spoon, transfer the oranges to a serving dish. Add the artichokes to the skillet and cook, stirring, until glazed all over.

5. Transfer the artichokes to the serving dish. Add reserved artichoke cooking juice to the skillet. Boil quickly until reduced to a few tablespoons, season with salt and pepper to taste, add a few drops of lemon juice and a drizzle of olive oil and pour over the artichokes and oranges. Serve cool or chilled, garnished with mint sprigs.

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