Braised Baby Artichokes

• 1½ pounds baby globe artichokes (about 16)
• 2 tablespoons olive oil
• 2 medium shallots, finely chopped
• 1 pound plum tomatoes, peeled, seeded, and coarsely chopped
• 2 medium cloves garlic, minced
• 1 cup dry white wine
• 1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon finely chopped fresh basil, or ½ teaspoon dried basil
• 1 teaspoon finely chopped fresh oregano, or ½ teaspoon dried oregano
• 1 teaspoon finely chopped fresh thyme, or ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon finely ground pepper

1. Clean artichokes by removing all green outer leaves and trimming ¼ inch off top and bottoms. Cut artichokes in quarters so they are a uniform size.

2. In a large skillet, heat olive oil over medium heat. Add shallots and sauté for 2 minutes, or until softened.

3. Add artichoke quarters and continue sautéing until lightly cooked on all sides.

4. Add tomatoes, garlic, wine, and herbs. Bring to boil. Partially cover and simmer for 45 minutes to 1 hour over low heat, stirring occasionally, until artichokes are tender when pierced with a fork. Add salt and pepper and taste for seasoning. Garnish with fresh parsley and serve immediately.