3 cups diced tomatoes
1/2 cup chopped onions
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
2 tablespoons dry white wine
1 tablespoon chopped fresh basil
1 tablespoon olive oil
1 tablespoon chopped fresh oregano
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, crushed
1 fennel bulb, sliced
1/4 cup lemon juice
3 tablespoons kosher salt
6 large artichokes, peeled down to the hearts and chokes scooped out
6 egg yolks
Fresh basil leaves, for garnish
Olive oil, for drizzling
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