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Ingredients

• 1 lemon
• 6 globe artichokes
• 1 orange
• 2 Tbs. extra-virgin olive oil
• 1/2 yellow onion, finely diced
• Sea salt and freshly ground pepper, to taste
• 2 garlic cloves, minced
• 1 cup dry white wine such as Sauvignon Blanc
• 1/2 cup water
• 6 to 8 saffron threads

Description

Artichokes Absorb Flavor From Marinades And Sauces Especially Well. In This Recipe, The Vegetable Cooks In A Broth Of Fragrant Saffron, Sweet Orange Juice And Tart White Wine. When The Cooking Liquid Is Reduced To A Glaze To Top The Cooked Artichoke Wedg

Williams-Sonoma