From the story: Exploring Culture and Conversion Through Food by Anisa Abeytia
This makes a nice weekend lunch.
6 artichokes, spiky tops and stem trimmed and rougher leaves peeled away
2–3 tablespoons of extra virgin olive oil
2 teaspoons paprika
1– 2 teaspoons salt
1 whole onion, sliced
Place all ingredients (except onions) into a ceramic tajeen or stew pot, tossing until the artichokes are well coated. Pile the onions on top and add enough water to the pot to reach halfway up the artichokes. Cover and simmer for 1–2 hours in a tajeen or 45 minutes to 1½ hours in a stew pot.