Braised Artichokes from Sud de France by Caroline Conran

Ingredients

• 4 tbsp olive oil
• 2 small onions, finely chopped;
• 12 or 18 small artichokes
• salt, pepper
• 2 whole red chillies
• 1 tbsp tomato purée
• 3-4 fennel stalks, broken into 10 cm lengths;
• 3 bay leaves;
• 3-4 sprigs fresh thyme or ½ tsp dried thyme
• 300 ml white wine;
• 3-4 cloves garlic, peeled