Lemony Wine-Braised Artichokes

Preparing fresh artichokes requires time and patience, so to keep this stovetop braise quick and easy, we use frozen artichoke hearts. They simmer in white wine infused with aromatics and a little chicken broth, with a few strips of lemon zest to provide citrusy essential oils. Lemon juice and butter added at the very end round out and brighten the dish. A Y-style vegetable peeler is the best tool for removing zest in strips from the fruit, but try to take only the yellow peel, as the white pith underneath is bitter. Serve with warm, crusty bread.