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As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. (This step may be omitted, but it gets the cooking process off to a rapid start.) Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover, and cook until the artichokes test tender when pierced with a fork, about 1 hour. Remove from the oven and let cool in the cooking liquid.

If preparing a larger number of artichokes, just increase the marinade proportionately.

Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices.

Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well.

Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto.

Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with a olive oil just before serving.

MOROCCAN BRAISED SHORT RIBS
Serves 4

INGREDIENTS

3 tablespoons olive oil
4 1/2 lbs. short ribs
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground paprika
2 brown onions, coarsely chopped
3 garlic cloves, coarsely chopped
5 cloves
2 Tablespoons preserved lemon, coarsely chopped
1 35 ounce can crushed tomatoes
1 1/2 cups beef stock
1 cup red wine Sea salt and ground black pepper, to taste

DIRECTIONS

1. Preheat the oven to 335?° F.

2. Heat the olive oil in a casserole pan. Cook the short ribs until seared and golden. Remove from the pan and set aside until required.

3. Remove excess oil reserving about 1 tablespoon in the pan. Reduce the heat, and then add the ginger, cinnamon, paprika to the pan and cook, stirring, until aromatic. Add the onion and cook, stirring, until just softened. Add the garlic, cloves and preserved lemon and stir until combined.

4. Adjust the heat to high, then add the crushed tomatoes, beef stock and red wine and bring to the boil, stirring occasionally.

5. Return the short ribs to the stock mixture and season to taste. Cover with a lid, and then transfer the casserole pan to the preheated oven. Cook in the oven for 1 hour, basting occasionally. Remove from the oven and set aside with the lid on, to rest for 30 minutes.

To serve, arrange the beef ribs onto plates and spoon over the braising juices, accompanied by pistachio couscous.

BRAISED CHORIZO-SPICED PORK BUTT

Recipe courtesy Emeril Lagasse, 2002

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Inactive Prep Time: 12 hours 30 minutes
Yield: 4 servings

1 (2 to 2 1/2-pound) boneless pork butt
Chorizo Seasoning, recipe follows
1 large yellow onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons minced garlic
3 tablespoons tomato paste
1 bay leaf
1/2 cup dry red wine
1 pound small new potatoes, peeled
2 large carrots, peeled and quartered
1 large sweet potato, peeled and quartered
3 tablespoons chopped fresh parsley
3 to 4 cups chicken stock
Warm Portuguese bread, accompaniment

Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.

In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.

Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)

Serve with the vegetables and pan juices, cooked green beans and hot bread.

Chorizo Seasoning:
3 tablespoons paprika
2 to 3 tablespoons Pimento Moida (Portuguese red pepper paste)
2 tablespoons chopped garlic
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice

In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste. Cover and set aside until needed to marinate the meat. (Refrigerate if not being used immediately.)

Yield: about 1/2 cup

BRAISED WHOLE FILET OF SALMON

From "The Way to Cook", Julia Child, Alfred Knopf, 1989.

Ingredients:
1 Large carrot and onion cut into neat 1/4-inch dice
2 Or 3 tender celery stalks, neatly diced
2 tb Unsalted butter

-------------SEASONINGS-----------------
Salt
Freshly ground pepper
And dried tarragon

2 lb Skinless fillet of salmon about 1/2 inch thick
1 1/2 c Dry white French vermouth

Instructions:
For 6 to 8 servings:

SPECIAL EQUIPMENT SUGGESTED:

A no-stick frying pan for the diced vegetables; tweezers or pliers to remove bones; a lightly buttered baking dish that will just hold the fish comfortably (or an ovenproof baking and serving platter, or, lacking either, cut the fish in half crosswise, and reassemble it after cooking- the vegetables will mask the surgery); buttered wax paper to cover fish.

THE AROMATIC VEGETABLES:

1. Cook the diced vegetables slowly in the butter until quite tender but not browned- about 10 minutes. Season lightly with salt, pepper, and a big pinch of dried tarragon.

PREPARING THE FISH:

2. Go over the salmon carefully with your fingers to detect any little bones; pull them out with tweezers or pliers. Score the skin side of the fish. Dust with salt and pepper, and place best side up in the baking dish.

ASSEMBLING:

3. Spread the cooked diced vegetables over the fish, and pour 1/2 inch of vermouth around it. Cover the fish with the wax paper, buttered side down.

* Ahead-of-time note:

May be assembled an hour or more ahead to this point; cover and refrigerate.

BAKING: 12 to 15 minutes at 350F:

4. Preheat the oven to 350F. Set the fish in the lower middle level, and, when beginning to bubble lightly, baste the surface with the liquid in the dish, basting several times again until the flesh feels lightly springy to the touch.

5. Remove from the oven, and, holding the fish in place with a pot cover, drain the cooking juices into a saucepan. Slide the fish onto a hot platter; cover and keep warm while making the sauce.

VARIATIONS:

AU NATURAL: Braised Salmon Served in Its Own Juices:

Rapidly boil down the cooking juices in the saucepan until almost syrupy. Pour them over the fish and vegetables, and serve.

AROMATIC WHITE BUTTER SAUCE:

The usual and lovely butter sauce of modern cookery can be as rich and buttery as you wish-from 3 or 4 tablespoons to half a pound. Using the preceding boiled-down juices as a base, proceed to beat in the butter.

WINEY CREAM SAUCE:

A reasonable and equally delectable compromise is a light veloute sauce made with the cooking juices, then boiled down with cream, as follows. Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes without coloring; off heat whisk in the hot braising juices and 1 cup heavy cream. Boil slowly until reduced to 1 1/2 cups; season carefully.

Either serve the fish cloaked in its vegetables and accompany with the sauce, or fold the vegetables into the sauce and spoon over the fish.