Title: Artichoke hearts and potatoes cooked in oil and lemon
 Categories: Potatoes, Side dish
      Yield: 4 Servings
 
      1 ts Whole fennel seeds
      1 ts Whole black peppercorns
      2 ts Whole coriander seeds
      2    Whole bay leaves
      4    Garlic cloves; peeled,
           -- and lightly mashed
      3 tb Lemon juice; plus...
      1    Whole lemon
    1/2 c  Olive oil
  1 1/2 ts Salt; or to taste
    1/4 ts Sugar
      1    Boiling potato (about 8 oz.)
      1 sm Onion
 
  Tie up the fennel, peppercorns, coriander seeds, bay leaves, and
  garlic in a cheesecloth bundle and drop into a 2-1/2 quart pot. Add 2
  cups water and bring to a boil.  Cover, turn heat to low and simmer
  20 minutes. Turn off the heat and remove the cheesecloth bundle,
  squeezing out as much liquid as possible.  Add the lemon juice, olive
  oil, salt, and sugar. Mix and set aside.
  
  Halve the lemon.  Cut off the long artichoke stems, if there are any.
  
  1. Starting near the stem end, press back the artichoke leaves, one
  by one, and then snap them off.  Keep doing this until you have gone
  past the bowl part of the artichoke that harbors the heat and have
  reached the    paler inner leaves.  Using a sharp knife (a serrated
  one is particularly good), cut off the remaining leafy area and
  discard it. Immediately rub all cut sections with a lemon half. 2.
  Scoop away the "choke" in the center of the artichoke with a
  grapefruit spoon. Squeeze a little lemon juice into this area and rub
  it in. 3. Using a sharp paring knife, trim the outside of the
  artichoke bowl so there are no more dark green sections left and the
  bowl gets a smooth appearance. Rub these newly cut sections with
  lemon. Cut each artichoke heart into four, again rubbing cut sections
  with lemon. Cut and prepare the remaining artichokes the same way.
  
  Peel the potato and cut into sections that seem roughly the same size
  as the pieces of artichoke heart.
  
  Peel the onion and cut it into eight sections.
  
  Put the artichoke hearts, potatoes, and onion into prepared liquid
    and bring to a boil.  Cover, lower heat and simmer for about 12
  minutes. Remove a piece of potato and a piece of artichoke. Cut off
  sections of each and taste for doneness and balance of salt and
  lemon. You may add more of either seasoning at this time if you wish.
  Cover and simmer another 3 to 7 minutes or until vegetables are
  tender. Uncover and cool the vegetables in the liquid. You may
  refrigerate the contents of the pot if you wish.
  
  When serving, remove the cool (or cold) vegetables with a slotted
  spoon. Do not serve the liquid.