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1
Crush tomatoes in a bowl with your hand.
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2
Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes.
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3
Discard garlic.
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4
Stir in tomatoes, sugar, basil, and salt and pepper to taste.
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5
Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
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6
Smash olives with a meat pounder or flat side of a large knife.
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7
Remove pits.
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8
Soak olives 30 minutes in cold water, changing water every 10 minutes.
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9
Drain.
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10
Juice 2 lemons into a large bowl half filled with cold water and add lemon halves.
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11
Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about inch from tops and cut off stems.
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12
Pull off tough outer leaves and quarter artichokes lengthwise.
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13
Put them in lemon water as trimmed.
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14
Drain artichokes well and pat dry.
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15
Heat oil in a large heavy skillet over moderately high heat, then saute artichokes, stirring, 2 minutes.
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16
Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes.
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17
While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking.
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18
Thinly slice.
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19
Add celery, olives, and capers to artichokes.
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20
Cook over moderately low heat, stirring occasionally, until hot.
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21
Stir in vinegar and cook 1 minute.
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22
Add tomato sauce and salt and pepper to taste.
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23
Simmer 5 minutes.
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24
Serve at room temperature with a few grindings of black pepper.
