Artichoke and Tomato Stew

With a sharp knife cut 1 1/2 inches from the top of each artichoke. Then trim off the tough outer leaves of the artichokes with the knife, taking care that you donít cut into the tender inner leaves or the white heart inside. If your artichokes have stems, peel off the outer layer of these to make them edible. Quarter the trimmed artichokes, and remove and discard the bristly choke from each piece.

Place the artichokes in a saucepan, and ad the rest of the ingredients. Bring to a strong boil over high heat, then lower the heat to medium-low, cover, and cook for 20 minutes, or until the artichokes are moist and tender when pricked with a kitchen fork. Add a few additional tablespoons of water at the end of the cooking period if the mixture appears dry.

Cool to room temperature, and serve.