Serves 6

3 cups water
6 oz. fresh lemon juice
1⁄4 cup extra virgin olive oil
1 tsp. fine sea salt
1 bay leaf
1⁄2 tsp. whole coriander seed
4 medium artichokes
1 Tbs. chopped mint

Place the water, lemon juice, olive oil, salt, bay leaf and coriander seed in a large pot. Remove the tops and stems from the artichokes as well as the outer leaves. Cut each artichoke into quarters, and remove the choke (the furry part) and drop each quarter into the pot as you go — this prevents them from discoloring.

Bring the liquid to a boil, then reduce the heat and simmer until the artichokes are tender, about 7 or 8 minutes. The artichokes should be tender, but not too soft — they continue to cook as they cool. Once the artichokes are cool, remove them from the cooking liquid and toss with the chopped mint. Serve at room temperature.
(Rebecca Ets-Hokin)