Artichoke Hearts Stewed in Olive Oil Artichauts à la Barigoule

Ingredients

• 1⁄2 lemon, zested and juiced, plus 4 thin slices lemon
• 4 medium artichokes
• 1⁄2 cup extra-virgin olive oil
• 10 white button mushrooms
• 6 cloves garlic, smashed
• 2 small carrots, cut into 3″ pieces
• 1⁄2 cup white wine
• 1 tbsp. unsalted butter
• 1⁄4 tsp. cracked coriander seeds
• Kosher salt and freshly ground black pepper, to taste
• 6 olives, preferably Kalamata, pitted and halved
• 1⁄4 cup flat-leaf parsley leaves
• 1⁄8 tsp. paprika or piment d’Espelette

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