Margaret Sullivan, producer for Maryland Public Television’s “Jewish Cooking in America with Joan Nathan”

Well-known food writer Paula Wolfert did a side dish for Joan on one episode of the series that just knocked the socks off everyone. Margaret agrees with Joan when she says it’s one of the greatest taste treats she’s ever had. It’s a compote of orange, artichoke, coriander and mint that you make the day before and let sit. Scatter mint sprigs on top and serve with crusty bread. Put it on the table and stand back, ’cause you could get hurt from the rush.

1 1/2 lemons
4 large artichokes
2 tablespoons extra virgin olive oil plus some for drizzling
2 cloves garlic, peeled and sliced
1/2 cup fresh orange juice, divided
1 teaspoon salt, or to taste
1/2 teaspoon pepper
2 thin-skinned juicy oranges, peeled and sectioned
Pinch of ground coriander
1 tablespoon sugar
4 sprigs fresh mint

Place about 4 cups water and the juice of 1 lemon in a bowl. Clean the artichokes, break off leaves as far as they will snap. Cut off the tips, quarter and discard the hairy chokes. Rub with lemon and drop into the acidulated water.

To prepare the artichokes: Heat the 2 tablespoons of olive oil in a flameproof earthenware or stainless shallow saucepan. Add the garlic and sauté gently for 1 minute. Stir in 1/3 cup of the orange juice, the juice of the remaining lemon, and the salt and pepper. Cook, stirring with a wooden spoon, for an instant, then add the drained artichokes and 1 cup water or almost to cover. Cover with crumbled wet parchment paper and a tight fitting lid and set over lowest heat to cook for 25-30 minutes. (It can also be baked in an oven preheated to 350 degrees for the same amount of time.)

Combine orange sections, the remaining orange juice, coriander and sugar in an 8-inch skillet. Cook, stirring over medium-low heat until reduced and syrupy, about 10 to 15 minutes.

With a slotted spoon, transfer glazed orange sections to a serving dish.

Add the artichokes to the syrupy juices and cook until glazed. (Save the artichoke cooking liquid.) Transfer the artichokes to the serving dish.

Add the artichoke cooking juices to the skillet. Reduce quickly over high heat to a few tablespoons, correct the seasoning with salt, pepper, a few drops of lemon juice, and a drizzle of fresh oil and pour over the artichokes and oranges. Just before serving, scatter mint sprigs on top. Serve cool or chilled the following day. Serves 4 to 6.