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This is a classic French preparation for one of spring’s most famous vegetables. And if you use frozen artichoke hearts, you lessen the burden of preparing artichokes and can make this springtime dish anytime of year.
1In a nonreactive pot, combine white wine, water, olive oil, and lemon juice. Tie bay leaves, peppercorns, coriander seeds, and fennel seeds into a cheesecloth bag and add to the pot. Boil for 10 minutes, then add artichoke heart wedges. Cover and simmer for 15 minutes, or until the artichokes are tender when pierced.
2Cool in the cooking liquid, then lift the artichokes out of the pan. Cook the liquid down until syrupy before salting to taste. Strain and pour this sauce back over the artichokes and serve at room temperature.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.