Braised artichokes recipe
 Look for artichokes with good tight heads for this herby, flavour-packed vegetarian recipe. 4 tbsp extra virgin olive oil, plus extra for serving1 head garlic, peeled and smashed2 large globe artichokes, see below for preparation150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 whole, skin on, 2 finely chopped2 small red onions, halved and layers fanned out like petals1 tbsp fresh dill, finely chopped, plus 1 tsp to serve 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve150ml/5fl oz white wine500ml/18fl oz vegetable stock 50g–100g/1¾oz–3½oz full-fat crème fraîchesalt and freshly ground black pepper 4 tbsp extra virgin olive oil, plus extra for serving 1 head garlic, peeled and smashed 2 large globe artichokes, see below for preparation 150g/5½oz cherry tomatoes on the vine 1 stick cinnamon 6 garlic cloves, 4 whole, skin on, 2 finely chopped 2 small red onions, halved and layers fanned out like petals 1 tbsp fresh dill, finely chopped, plus 1 tsp to serve 1 tbsp fresh mint, finely chopped, plus 1 tsp to serve 1 tbsp fresh tarragon, finely chopped, plus 1 tsp to serve 150ml/5fl oz white wine 500ml/18fl oz vegetable stock 50g–100g/1¾oz–3½oz full-fat crème fraîche salt and freshly ground black pepper Method Preheat the oven to 200C/180C F/Gas 6.Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside,In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside.Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour.Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes.Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Preheat the oven to 200C/180C F/Gas 6. Preheat the oven to 200C/180C F/Gas 6. Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside, Fill a wide shallow saucepan with water and add 2 tablespoons of the olive oil, the garlic bulb, salt and pepper. Add the artichokes and put a cartouche of baking paper on top of the water. Place a lid on top and cook the artichokes over a low heat for 30–40 minutes or until tender. Drain once cooked and set aside, In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside. In the meantime, pour the remaining olive oil into a roasting tin, add the chopped garlic, cherry tomatoes, and cinnamon and mix well. Roast for 30-45 minutes. Set aside. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour. Place the onions in a saucepan with the whole garlic cloves, herbs, white wine and 50ml/2fl oz of water. Simmer until softened, but still retaining a bright and vibrant colour. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes. Heat the vegetable stock in another saucepan, add the artichokes and the roasted tomatoes to the pan (discard the cinnamon stick) and simmer for a few minutes. Drain the artichokes and tomatoes. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Serve the tomatoes, artichokes and onions garnished with herbs, crème fraiche (to taste) and a drizzle of olive oil. Recipe tips To prepare the artichoke, slice away the top (the tips of the leaves) and then peel away the tough outer leaves and cut away any remaining hard parts with a paring knife.