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1
Place about 4 cups water and juice of 1/2 lemon in a bowl.
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2
Clean artichokes, and cut off ends of stems.
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3
Break off leaves as far as they will snap, leaving only white leaves.
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4
Using a knife and a vegetable peeler, trim rough parts that stick out after leaves have been broken off.
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5
Trim outer layers of stem with a vegetable peeler.
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6
Cut off thorny top about 3/4 of an inch down.
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7
Rub with lemon, and drop into lemon water.
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8
Heat 2 tablespoons olive oil in a flameproof earthenware or shallow stainless steel saucepan.
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9
Add garlic, and saute over low heat for 1 minute.
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10
Stir in 1/3 cup orange juice, juice of remaining lemon, salt and pepper.
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11
Cook, stirring with a wooden spoon, for an instant, then add drained artichokes and 1/4 cup water.
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12
Cover with crumpled wet parchment paper and a tight-fitting lid, and cook over lowest heat for 20 to 25 minutes, or until tender, turning the artichokes once.
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13
Meanwhile, combine orange sections, coriander, sugar and remaining orange juice in an 8-inch skillet.
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14
Cook, stirring, over medium-low heat until reduced and syrupy, 10 to 15 minutes.
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15
Taste, and add extra sugar if still bitter.
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16
With a slotted spoon, transfer glazed orange sections to a serving dish.
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17
Add artichokes to syrupy juices in skillet, and cook until glazed.
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18
Transfer artichokes to serving dish.
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19
Add artichoke cooking juices to skillet.
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20
Raise heat to medium-high, and reduce quickly to 1/3 cup.
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21
Correct seasoning with salt, pepper and a dash of fresh olive oil, and pour over artichokes and oranges.
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22
Just before serving, scatter mint sprigs on top.
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23
Serve cool.
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24
The dish tastes even better the next day.
