Tender artichoke quarters braised in white vermouth to enhance their natural sweetness. Inspired by an Elizabeth David's recipe included in her book 'Italian Food'. <br /> <br />*A quick note on buying artichokes: look for those with very tight leaves, and with a firm texture from the base all the way through. It's always a good thing when they come with a longer stem and the leaves – it's a sign of freshness.

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