Mediterranean-Style Braised Artichokes

I based my version of this recipe on a similar take from Paula Wolfert that I spotted in her excellent book, The Cooking of the Eastern Mediterranean. As she noted in the book, the idea of this particular dish originates from Istanbul, but it could easily represent a dish found in Italy or a rustic restaurant somewhere in the south of France.

This recipe relies on the cooking technique more than the selection of ingredients. Braising vegetables depends on using a small amount of liquid and fat to gently cook the food in a low-temperature oven. The result is outrageously

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