Tunisian Artichoke And Orange Compote

• 1 1/2 lemons
• 4 large artichokes
• 2 tablespoons extra virgin olive oil, more for drizzling
• 2 cloves garlic, sliced
• 13 cup fresh orange juice, more to taste
• 1 teaspoon salt or to taste
• 1/2 teaspoon pepper
• 2 thin-skinned oranges, peeled and sectioned
• Pinch of ground coriander
• 1 tablespoon sugar, more to taste
• 4 sprigs fresh mint

1. Place about 4 cups of water and the juice of one lemon in a bowl.
2. To clean artichokes, cut stem as close to base as possible.
3. Break off leaves as far as they will snap.
4. Using a knife and a vegetable peeler, trim rough parts.
5. Cut off thorny tips.
6. Quarter artichokes, and remove hairy chokes with a melon baller or paring knife.
7. Rub with lemon, and drop into bowl with water and lemon juice.
8. Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and saute gently for 1 minute.
9. Stir in orange juice, juice of remaining half lemon, salt and pepper.
10. Stir with a wooden spoon.
11. Drain artichokes, and add to pan with 1/4 cup water.
12. Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.
13. Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges.
14. Cook, stirring, over medium-low heat until reduced and syrupy, about 10 minutes.
15. Taste, and add extra sugar if still bitter.
16. With a slotted spoon, transfer glazed orange sections to a serving dish.
17. Add artichokes to syrupy juices in skillet, and cook until glazed.
18. Transfer artichokes to serving dish.
19. Add artichoke cooking juices to skillet.
20. Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges.
21. Cool.
22. Just before serving, scatter mint sprigs on top.

lemons, artichokes, extra virgin olive oil, garlic, orange juice, salt, pepper, thinskinned oranges, ground coriander, sugar, mint

Taken from cooking.nytimes.com/recipes/11852 (may not work)