NEARLY ALL artichokes consumed in the United States are grown in California. One of the most common preparations for artichokes is to simply steam or boil them whole. When the artichokes are tender, you pull the leaves apart to dip into melted butter, mayonnaise, or vinaigrette. As the leaves disappear, the delicious base emerges for a final treat. In this recipe, we braise the artichokes in broth reinforced with white wine, fennel, orange, garlic, shallots, and thyme. And we reserve the long-cooked fennel, shallots, and garlic to blend into a creamy, flavorful dipping sauce.
