• prep: 1 hr
• cook: 1 hr 15 min
• total: 2 hr 15 min

servings:

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

• 1 lemon, halved
• 8 medium artichokes
• 3 small shallots, sliced into thin rings
• 1 carrot, finely chopped
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon coriander seeds
• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 cups water
• 3 strips lemon zest
• 1/4 cup fresh lemon juice, divided
• 2 tablespoons coarsely chopped flat-leaf parsley

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