- 1 lemon, halved
- 4 artichokes
- 1/4 cup olive oil
- 6 cloves garlic, peeled and lightly smashed
- 2 sprigs fresh rosemary
- 2 fennel bulbs, cored and cut into 1/2-inch-thick slices
- 1/2 cup dry white wine
- 2 to 3 cups vegetable stock
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Squeeze half the lemon juice into a large bowl of water. Working with 1 artichoke at a time, snap off tough outer leaves until you get to the pale, soft leaves. Trim off the green outer skin around the base and stem. Rub lemon juice over the cut surfaces. Scoop out the fuzzy choke and discard. Slice artichoke into quarters and place in lemon water. Repeat with remaining artichokes.
Heat oil in a large skillet over medium heat. Add garlic and rosemary and cook until fragrant, 1 to 2 minutes. Add fennel, artichokes, bay leaf, wine and enough stock to cover. Bring to a boil, reduce heat to a simmer and cover. Cook, stirring occasionally, until vegetables are tender, 25 to 30 minutes. Add additional stock, if necessary.
Using a slotted spoon, transfer vegetables to a platter. Increase heat to high and reduce liquid by half. Pour reduced sauce over vegetables. Season with salt and pepper; sprinkle with parsley.