Turkish Sweet-and-Sour Artichokes (Anjinaras)
Source: Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks

This is a Turkish Jewish style of preparing artichokes. Since artichokes begin appearing in the early spring, they are a common Sephardic Passover food. This one, featuring a combination of citrus, olive oil, and capers, makes a delicious appetizer or side dish.

3 lemons, halved
8 large artichokes
3 cups water
1 1/2 cups fresh orange juice
3/4 cup olive oil
About 1/2 cup fresh lemon juice (about 3 lemons)
1/3 cup distilled white or cider vinegar
1 teaspoon table salt or 2 teaspoons kosher salt
3 tablespoons capers, drained
About 2 tablespoons sugar or honey

To prepare the artichokes: Squeeze the lemons, reserving the juice for the cooking liquid. Place the lemon rinds in a bowl of cold water. Working with one artichoke at a time, trim the stem, leaving 2 to 3 inches of the stem attached. Cut off the top third of the artichoke and pull off all the dark green outer leaves, including those with a thorny tip, leaving the edible inner part. Peel off the dark colored fibers from the stern and the base of the artichoke. Scoop out the fuzzy choke (a grapefruit spoon or melon hailer works well). Leave whole or cut in half lengthwise. Place the artichoke. stem side up, in the lemon water while preparing the remaining artichokes.

In a large nonreactive saucepan, combine the water, orange juice oil, lemon juice, vinegar, and salt. Bring to a boil over medium heat. Add the artichokes, stem-side up, cover, reduce the heat to low, and simmer until tender, 30 to 40 minutes. Transfer the artichokes to a bowl.

Add the capers and sugar to the cooking liquid and boil until reduced by half, to about 3 cups. Pour over the artichokes. Serve warm, at room temperature, or chilled as an appetizer or side dish. Store in the refrigerator for up to 3 days.

Servings: 6 to 8