Braised Artichoke Antipasto from One Good Dish by David Tanis

Ingredients

• 1 cup diced peeled tomato
• Large pinch of red pepper flakes
• ½ cup white wine
• 2 tablespoons red wine vinegar
• Salt and pepper
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1 teaspoon finely chopped fresh marjoram or ½ teaspoon dried oregano
• 1 tablespoon chopped mint
• 2 tablespoons chopped parsley
• ½ cup olive oil
• 1 medium onion, cut into small dice
• 1 small fennel bulb, trimmed and cut into small dice
• 1 large carrot, peeled and cut into small dice
• 1 lemon, halved
• 2 pounds baby artichokes