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1
If using fresh artichokes, squeeze 1 lemon into a large bowl of water, and drop the rinds into the water.
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2
Using a serrated knife, cut off the top third of an artichoke.
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3
Pull back and snap off the leafy blades, one by one and in layers, until only the pale yellow leaves remain.
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4
Using a paring knife, trim the artichoke bottom and stem to the pale green flesh.
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5
Cut the artichokes in half lengthwise.
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6
(If using frozen, they may already be halved or quartered and have the chokes removed.)
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7
With a teaspoon, scoop out the choke, deep in the flower between the leaves and the base of the stem.
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8
Be careful not to scoop out the firm heart.
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9
Drop trimmed artichokes into lemon water until ready for use.
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10
Repeat with each artichoke.
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11
Heat the oil in a large nonreactive saucepan (at least 12 inches wide) over medium heat.
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12
Drop in the garlic and cook for a few seconds only, stirring.
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13
Take the pan off the heat and add the ginger, turmeric, the juice from the remaining lemon, honey and the preserved lemon.
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14
Transfer the artichokes from the water bath to the pan.
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15
Add 1 cup plus 2tablespoons water and 1/2 teaspoon salt to the pan.
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16
Cover, return to the heat and simmer for about 15 minutes or until the artichokes are tender, turning them from time to time, and adding a little water as necessary.
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17
Remove the lid and simmer until the mixture is very moist but most of the liquid has evaporated, 5 to 10 more minutes.
