Braised Artichokes with Tomatoes and Garlic
Forget the classic method of snipping each leaf, trussing, and then boiling for an hour. Just slice the stem and top, then steam.
WHY THIS RECIPE WORKS
For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necess...