The combination of saffron and whole lemon slices not only makes for a beautiful-looking dish but also goes exceptionally well with the nutty earthiness of the artichokes. This is easy to prepare. You just need to plan ahead and leave it to marinate properly. Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.