Raise your hand if you love artichokes! Usually I prepare mine steamed, with a little balsamic mayo for dipping. But this classic Roman-style braising method is quickly becoming a favorite. Quartered and prepped artichokes are braised in white wine and olive oil with shallots, garlic, bay leaves, parsley and mint. The artichokes are served slightly warm or at room temperature, having marinated in their braising juices. A perfect make-ahead dish.