Saute of Artichokes Provencale

• 4 large artichokes
• Juice 1/2 lemon
• 1/2 cup extra-virgin olive oil
• 6 baby onions, peeled
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 bay leaf
• 1/2 teaspoon fennel seed
• 1 teaspoon coriander seeds, crushed
• Coarse salt and freshly ground pepper to taste
• 1/4 pound Nicoise olives

1. Remove the outer leaves of the artichokes.
2. Cut the chokes into quarters.
3. Scrape out the hairy leaves from the chokes, and using a knife, pare away any tough outer green parts.
4. Place the quarters in a bowl of cold water, to which you have added the juice of half a lemon.
5. Pour one cup water into a large saute pan and add the remaining ingredients except for the olives.
6. Bring to boil, then add the artichokes.
7. Simmer, covered, stirring frequently for 15 minutes.
8. Uncover and cook until the artichokes and onions are tender (about five to 10 minutes).
9. Add more water or wine if necessary.
10. Arrange the artichokes on a serving dish and spoon the sauce over them.
11. Garnish with olives and serve hot or cold.

artichokes, lemon, extravirgin olive oil, baby onions, garlic, white wine, bay leaf, fennel seed, coriander seeds, salt, nicoise olives

Taken from cooking.nytimes.com/recipes/3127 (may not work)