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1
Place about 4 cups of water and the juice of one lemon in a bowl.
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2
To clean artichokes, cut stem as close to base as possible.
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3
Break off leaves as far as they will snap.
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4
Using a knife and a vegetable peeler, trim rough parts.
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5
Cut off thorny tips.
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6
Quarter artichokes, and remove hairy chokes with a melon baller or paring knife.
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7
Rub with lemon, and drop into bowl with water and lemon juice.
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8
Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and saute gently for 1 minute.
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9
Stir in orange juice, juice of remaining half lemon, salt and pepper.
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10
Stir with a wooden spoon.
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11
Drain artichokes, and add to pan with 1/4 cup water.
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12
Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.
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13
Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges.
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14
Cook, stirring, over medium-low heat until reduced and syrupy, about 10 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
Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges.
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21
Cool.
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22
Just before serving, scatter mint sprigs on top.
