My family really likes artichokes. Normally, I steam and serve them with a dill sauce. Cook’s Illustrated this month had a baked artichoke recipe that would go nicely with the Middle Eastern Feast I am making for Mother’s Day. It is so simple and hands-off; it is perfect for finishing off in the oven while I am concentrating on the barbequing the game hens. For once, I actually followed someone’s instructions.