Recipe: Provençal Artichoke Ragout

Ingredients

• 2 pounds small artichokes
• 1 lemon, cut in half
• 2 tablespoons olive oil
• 1 large sweet onion, such as vidalia or maui, chopped
• 4 large garlic cloves, minced or pressed
• 1 large or 2 small red bell peppers, diced
• salt to taste
• 1 1/2 pounds (6 medium) tomatoes, or 1 28-ounce can, drained, peeled, seeded and chopped
• 1/2 cup dry white wine (optional)
• 1 cup water (more as needed)
• freshly ground pepper to taste
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 to 4 tablespoons chopped fresh basil or parsley