By Jill Dupleix
With this slow-cooking method, you can serve the artichokes warm or cold in the braising juices, quarter them and serve as a refreshing first course salad as pictured, or finish the dish by frying them until crisp.
Cut the top 2 cm (¾ in) of the larger artichoke leaves away, and rub cut area with lemon. Remove a few of the tough outer leaves, and trim the stalks.
Combine olive oil, wine, water, bay leaf, mint, basil, parsley, anchovies and pepper with artichokes in a heavy-bottomed pan and bring to th