Braised Baby Artichokes With Tomato Coulis

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2 lemons, halved

36 baby artichokes (3 pounds)

1/4 cup extra-virgin olive oil

6 garlic cloves, quartered lengthwise

2 carrots, thinly sliced on the bias

1 medium onion, thinly sliced

1 tablespoon thyme leaves

2 bay leaves

1 teaspoon black peppercorns

1 teaspoon coriander seeds

3/4 cup dry white wine

1/2 teaspoon salt

Fresh Tomato Coulis

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