Paula Wolfert's Artichoke And Orange Compote

Preparation

1. Step 1

   Place about 4 cups water and juice of ½ lemon in a bowl. Clean artichokes, and cut off ends of stems. Break off leaves as far as they will snap, leaving only white leaves. Using a knife and a vegetable peeler, trim rough parts that stick out after leaves have been broken off. Trim outer layers of stem with a vegetable peeler. Cut off thorny top about ¾ of an inch down. Rub with lemon, and drop into lemon water.

2. Step 2

   Heat 2 tablespoons olive oil in a flameproof earthenware or shallow stainless steel saucepan. Add garlic, and sauté over low heat for 1 minute. Stir in ⅓ cup orange juice, juice of remaining lemon, salt and pepper. Cook, stirring with a wooden spoon, for an instant, then add drained artichokes and ¼ cup water. Cover with crumpled wet parchment paper and a tight-fitting lid, and cook over lowest heat for 20 to 25 minutes, or until tender, turning the artichokes once.

3. Step 3

   Meanwhile, combine orange sections, coriander, sugar and remaining orange juice in an 8-inch skillet. Cook, stirring, over medium-low heat until reduced and syrupy, 10 to 15 minutes. Taste, and add extra sugar if still bitter.

4. Step 4

   With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.

5. Step 5

   Add artichoke cooking juices to skillet. Raise heat to medium-high, and reduce quickly to ⅓ cup. Correct seasoning with salt, pepper and a dash of fresh olive oil, and pour over artichokes and oranges. Just before serving, scatter mint sprigs on top. Serve cool. The dish tastes even better the next day.