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  <div class="title">  <blockquote><h1>Artichokes</h1><h2> braised in lemon <br>
    and olive oil</h2></blockquote> </div>
 <div class="Ingredients">   <br><br><blockquote><p><b>Ingredients</b></p></blockquote>
    <i>  <li>1 lemon, halved</li>
<li>8 medium artichokes</li>
<li>3 small shallots, sliced into thin rings</li>
<li>1 carrot, finely chopped</li>
<li>3 garlic cloves, thinly sliced</li>
<li>¼ teaspoon fennel seeds</li>
<li>¼ teaspoon coriander seeds</li>
<li>½ cup extra-virgin olive oil, divided</li>
<li>1½ cups water</li>
<li>3 strips lemon zest</li>
<li>¼ fresh lemon juice, divided</li> 
<li>2 tablespoons coarsely chopped flat-leaf parsley</li>
   <div class="Preparation" >
     <blockquote><div id="mydiv"><b>Preparation&nbsp&nbsp&nbsp</b><a>Makes 8 servings</a></div></blockquote>
      <li><span>Add lemon halves to a large bowl of cold water, squeezing to release juice.</span></li>
	<li><span>Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached.) Discard several more layers in same manner until you reach pale yellow leaves.</span></li>
	<li><span>Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.</span></li>
	<li><span>Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.</span></li>
<li><span>Cook shallots, carrot, garlic, and seeds in ¼ cup oil in a 4- to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes.</span></li>
<li><span>Add water, zest, and 3 tablespoons lemon juice and bring to a simmer.</span></li>
<li><span>Stand artichokes in pot and season with 1 teaspoon salt and ¼ teaspoon pepper.</span></li>
	<li><span>Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.</span></li>
	<li><span>Transfer artichokes to a dish and reserve cooking liquid. </span></li>
	<li><span>When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).</span></li>
	<li><span>Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish.</span></li>
<li><span>Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil.</span></li>
<li><span>Boil vigorously 3 minutes, then stir in parsley and pour over artichokes.</span></li>
<li><span>Serve warm or at room temperature.</span></li>
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