Slow-cooked Artichokes, Sweet Cherry Tomatoes, Thyme & Basil

Part of my large Italian family comes from Rome & environs, and like all Romans, we love artichokes - braised, broiled, stuffed, baked! One of the easiest ways to cook them is to just scoop out the inner choke, peel away the outer leaves, and braise or steam in vegetable or chicken broth. Make sure the broth is flavored and the artichokes will take on that same flavor. Depending on the size of the artichokes and how many are in the pan, they will take about 40 minutes to an hour to become tender and flavorful. Saute cherry tomatoes till they're softened and succulent (pinch them with a fork so they don't burst, season with salt, pepper, thyme & torn fresh basil), and spoon over artichokes.