Artichokes and Preserved Lemons with Honey and Spices

• 3 cloves garlic, crushed
• 3 tablespoons extra-virgin olive oil
• 1/41/2 teaspoon powdered ginger
• Pinch of turmeric
• Juice of 1 lemon
• 1 1/22 tablespoons honey
• Peel of 1 1/2 preserved lemons (page 459), cut into strips
• 1 pound (1 1/2 packages) frozen artichoke bottoms
• Salt

1. Heat the garlic in the oil for a few seconds only, stirring.
2. Take the pan off the heat and add the ginger, turmeric, lemon juice, honey, and preserved lemons.
3. Put in the artichoke bottoms and add a little more than a cup of water and some salt.
4. Cover, and simmer for about 15 minutes, or until the artichokes are tender, turning them so that every part gets to cook in the liquid, and adding a little water if necessary.
5. Remove the lid to reduce the sauce at the end.
6. Have ready a bowl of water acidulated with the juice of 1/2 lemon or 23 tablespoons vinegar to drop the artichokes into as soon as they are prepared so that they dont discolor.
7. TO PREPARE BABY-ARTICHOKE HEARTS with small globe artichokes, pull off the tough outer leaves so that you are left with the pale inner heart.
8. With a small sharp knife, peel the stems and trim them, leaving about 1 inch.
9. Slice off the spiky tops and cut the artichokes in half from tip to stalk.Then scoop out the chokes with a pointed spoon.
10. Drop into the acidulated water.
11. TO PREPARE BOTTOMS OF LARGE ARTICHOKES, cut off the stems at the base and trim off all the leaves and any hard bits around the base with a sharp knife.
12. Remove the chokes with a pointed knife.
13. Drop into the acidulated water.

garlic, extravirgin olive oil, powdered ginger, turmeric, lemon, honey, lemons, bottoms, salt

Taken from www.epicurious.com/recipes/food/views/artichokes-and-preserved-lemons-with-honey-and-spices-373442 (may not work)