Heidi Swanson from 101 Cookbooks writes:
Last week, Sunday night, I braised as many artichokes as I could bear to trim. They baked for an hour,
covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Pulled
from the oven, each artichoke was golden and tender – delicious hot, but they’re equally good at room
temperature if you wait a bit, or make them ahead of time. They’re easy like that. That said, the real
magic happens when you have enough for leftovers. I used them in, on, and over lunches and snacks
throughout last week making just about every meal I prepared better (by a mile!).