Paula Wolfert's Artichoke And Orange Compote

Ingredients

• 1 ½ lemons
• 16 baby artichokes
• 2 tablespoons extra virgin olive oil plus some for drizzling
• 2 cloves garlic, peeled and sliced
• ½ cup fresh orange juice
• 1 teaspoon salt or to taste
• ½ teaspoon pepper
• 2 thin-skinned oranges, peeled and sectioned
• Pinch of ground coriander
• 1 tablespoon sugar
• 4 sprigs fresh mint

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    171 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 3 grams protein; 645 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place about 4 cups water and juice of 1/2 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 3/4 of an inch down. Rub with lemon, and drop into lemon water.
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 1/3 cup orange juice, juice of remaining lemon, salt and pepper. Cook, stirring with a wooden spoon, for an instant, then add drained artichokes and 1/4 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. 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. 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. Add artichoke cooking juices to skillet. Raise heat to medium-high, and reduce quickly to 1/3 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.