Artichoke Hearts and Potatoes Cooked in Oil and Lemon

• 1 teaspoon fennel seeds whole
• 1 teaspoon black peppercorns whole
• 2 teaspoons coriander seeds whole
• 2 each bay leaves whole
• 4 each garlic cloves lightly mashed
• 3 tablespoons lemon juice
• 1 x lemon
• 1/2 cup olive oil
• 1 1/2 teaspoons salt or to taste
• 1/4 teaspoon sugar
• 1 x potatoes
• 1 small onions

1. Starting near the stem end, press back the artichoke leaves, one by one, and then snap them off.
2. Keep doing this until you have gone past the bowl part of the artichoke that harbors the heat and have reached the paler inner leaves.
3. Using a sharp knife (a serrated one is particularly good), cut off the remaining leafy area and discard it.
4. Immediately rub all cut sections with a lemon half.
5. Scoop away the "choke" in the center of the artichoke with a grapefruit spoon.
6. Squeeze a little lemon juice into this area and rub it in.
7. Using a sharp paring knife, trim the outside of the artichoke bowl so there are no more dark green sections left and the bowl gets a smooth appearance.
8. Rub these newly cut sections with lemon.
9. Cut each artichoke heart into four, again rubbing cut sections with lemon.

fennel seeds, black, coriander seeds, bay leaves, garlic, lemon juice, lemon, olive oil, salt, sugar, potatoes, onions

Taken from recipeland.com/recipe/v/artichoke-hearts-potatoes-cooke-3407 (may not work)