Braised Baby Artichokes

Ingredients

• 1.5 pounds baby artichokes 
• 1 teaspoon pepper black freshly ground
• 1 teaspoon marjoram dried
• 1 cup less-sodium chicken broth fat-free
• 2  garlic cloves peeled
• 2 tablespoons juice of lemon fresh divided
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon salt 
• 1 large vidalia sweet peeled quartered
• 6 cups water 

Equipment

• bowl
• frying pan
• slotted spoon
• dutch oven

Directions

1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem.
2. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke.
3. Place artichoke in lemon water. Repeat procedure with remaining artichokes.
4. Drain and set aside.
5. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion.
6. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice.
7. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened.
8. Pour sauce over artichoke mixture.