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Turkish Sweet-and-Sour Artichokes (Anjinaras)

Source: From Amy Parker,
Your Guide to Vegetarian Cuisine

Gil Marks writes that "since artichokes begin appearing in the early spring, they are a common Sephardic Passover food." Marks marinates artichoke hearts in a tangy vinegar and olive oil dressing spiked with tangy citrus and briny capers.

3 lemons, halved
8 large artichokes
3 cups (750 ml) water
1 1/2 cups (375 ml) fresh orange juice
3/4 cup (180 ml) olive oil
About 1/2 cup (125 ml) lemon juice (about 3 lemons)
1/3 cup (80 ml) distilled white or cider vinegar
1 teaspoon table salt or 2 teaspoons kosher salt
3 tablesopons capers, drained
About 2 tablespoons sugar, honey or evaporated cane juice

To prepare the artichokes: Squeeze the lemons, reserving the juice for the cooking liquid. Place the lemon rinds in a bowl of cold water. Working with one artichoke at a time, trim the stem, leaving 2 to 3 inches of the stem attached. Cut off the top third of the artichoke and pull off all the dark green outer leaves, including those with a thorny tip, leaving the edible inner part. Peel off the dark-colored fibers from the stem and the base of the artichoke. Scoop out the fuzzy choke (a grapefruit spoon or melon baller works well). Leave whole or cut in half lengthwise. Place the artichoke, stem-side up, in the lemon water while preparing the remaining artichokes.

In a large nonreactive saucepan, combine the water, orange juice, oil, lemon juice, vinegar, and salt. Bring to a boil over medium heat. Add the artichokes, stem-side up, cover, reduce the heat to low, and simmer until tender, 30 to 40 minutes. Transfer the artichokes to a bowl.

Add the capers and sugar to the cooking liquid and boil until reduced by half, to about 3 cups. Pour over the artichokes. Serve warm, at room temperature, or chilled as an appetizer or side dish. Store in the refrigerator for up to 3 days.

Yield: 6 to 8 servings