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1
Heat the garlic in the oil for a few seconds only, stirring.
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2
Take the pan off the heat and add the ginger, turmeric, lemon juice, honey, and preserved lemons.
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3
Put in the artichoke bottoms and add a little more than a cup of water and some salt.
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4
Cover, and simmer for about 15 minutes, or until the artichokes are tender, turning them so that every part gets to cook in the liquid, and adding a little water if necessary.
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5
Remove the lid to reduce the sauce at the end.
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6
Have ready a bowl of water acidulated with the juice of 1/2 lemon or 23 tablespoons vinegar to drop the artichokes into as soon as they are prepared so that they dont discolor.
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7
TO PREPARE BABY-ARTICHOKE HEARTS with small globe artichokes, pull off the tough outer leaves so that you are left with the pale inner heart.
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8
With a small sharp knife, peel the stems and trim them, leaving about 1 inch.
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9
Slice off the spiky tops and cut the artichokes in half from tip to stalk.Then scoop out the chokes with a pointed spoon.
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10
Drop into the acidulated water.
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11
TO PREPARE BOTTOMS OF LARGE ARTICHOKES, cut off the stems at the base and trim off all the leaves and any hard bits around the base with a sharp knife.
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12
Remove the chokes with a pointed knife.
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13
Drop into the acidulated water.
