The instructions below assume you’re using canned artichoke hearts. If fresh, merge steps 3 and 4 and simmer till they’re fork-soft.
This is a flexible recipe: If you don’t want to use wine, just replace it with another 1/2 cup of stock; cilantro can be replaced with other fresh herbs such as thyme, oregano, sage, tarragon etc. Don’t like lemon? (gasp!) You could leave it out altogether or replace it with another flavouring ingredient, such as a handful of olives or a chopped tomato, or other, but there you’ll have to see how it turns out as I haven’t tried it!
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