Two halved artichokes braise low and slow until their leaves slip from the heart, then the hearts roast until they caramelize at the edges. This is the kind of dinner that lets a single vegetable shine.

Serves 2. 60 minutes, 15 at the stove.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Place the two artichoke halves cut-side down and sear them for 4 minutes until golden. Pour in 1 cup white wine or broth, scatter 4 minced garlic cloves and 4 thyme sprigs around the artichokes, cover, and turn heat to low.4 min
2. Braise for 40 minutes until the leaves pull away easily from the heart. While they cook, halve 1 lemon.40 min
3. Uncover the skillet, raise heat to medium-high, and cook for 5 minutes until the liquid reduces by half. Squeeze the lemon juice over the artichokes, taste, and season with salt and pepper.5 min

Note Swap white wine for more broth if you prefer. Leftovers keep three days refrigerated and are good cold or reheated gently. Serve with crusty bread to dip in the pan liquid, or alongside fish or chicken.

Half a cooked artichoke, warmed and dressed with good olive oil, garlic, and lemon, becomes a simple but satisfying dinner that asks almost nothing of you. The crispy garlic is the whole point: it transforms the mild vegetable into something worth eating twice.

Serves 2. 15 minutes, 12 at the stove.

About 50 calories a serving, 1 g protein, 8 g carbohydrate, 3 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Peel 4 garlic cloves and slice them thin. Pour 6 tablespoons olive oil into a small pan and set over medium heat. Add the garlic and cook, stirring, until the edges turn golden and smell fragrant, about 3 minutes.3 min
2. Cut the half cooked artichoke into wedges, leaving some leaves whole if they are tender. Arrange on a plate, drizzle with the warm garlic oil, and scatter the crispy garlic pieces over the top.
3. Squeeze juice from half a lemon over the artichoke, season with salt and pepper, and finish with a pinch of flaky sea salt.

Note Swap the lemon for sherry vinegar if you have it. Leftovers keep, cold, for a day. Serve with bread to soak the oil, or add a soft-cooked egg on top to make it more of a meal.

A browning artichoke is still good when halved and roasted until the leaves pull away tender and the heart turns golden. This is the whole dinner, with crisp edges and soft centers that need nothing but salt.

Serves 2. 40 minutes, 10 at the stove.

About 280 calories a serving, 2 g protein, 11 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your oven to 425°F [220°C]. Cut the browning artichoke half into two wedges. Scoop out any fuzzy choke from the center with a spoon and discard it, then trim the stem. Pat the artichoke wedges dry with a paper towel.
2. Toss the 2 wedges with 3 tablespoons oil, salt, and pepper, then place them cut side down on a sheet pan. Roast for 25 minutes until the bottoms are golden and the leaves pull away from the heart with gentle pressure.25 min
3. While the artichoke roasts, mince 2 cloves garlic. Halve the lemon.
4. When the artichoke is golden on the bottom, flip the wedges and scatter the minced garlic around the pan. Roast for 8 more minutes until the tops begin to brown and the leaves are tender.8 min
5. Transfer to a plate and dot with 1 tablespoon butter. Squeeze the lemon juice over the top and serve hot, pulling leaves from the skin to eat.

Note Swap the artichoke for halved Brussels sprouts or cabbage wedges if you have them. Leftovers keep three days covered and are good cold as a salad base. Serve with crusty bread to soak the juices, or add a fried egg on top to make it a complete meal.