1. If using fresh artichokes, prep them by removing tough outer leaves and fuzzy chokes, then keep in lemon water to prevent browning. If using frozen, just thaw them completely.
2. Heat oil in a large, heavy pot over medium heat. Add curry paste and fry for about 2 minutes until fragrant and darkened—this step is crucial for flavor.
3. Add galangal, lemongrass, and garlic to the curry paste. Let this sizzle for another minute until your kitchen smells incredible.
4. Pour in one can of coconut milk and bring to a gentle simmer. Add artichoke hearts, fish sauce, and palm sugar.
5. Simmer very gently for 15-20 minutes, stirring occasionally but carefully—you want tender artichokes that hold their shape.
6. When artichokes are fork-tender, stir in the second can of coconut milk, lime juice, and torn basil leaves.
7. Taste and adjust seasoning—you might need more fish sauce, lime, or sugar depending on your curry paste and personal preference.
8. Serve immediately over jasmine rice with extra basil if you’re feeling fancy.

Notes:

• Don’t skip frying the curry paste—it develops the deep flavors that make this special
• Simmer gently or the artichokes will fall apart
• Every curry paste is different, so taste and adjust as you go

Storage Tips:

• Keeps in the fridge for up to 3 days and actually tastes better the next day
• Reheat gently to avoid breaking up the artichokes
• Freezes okay for up to a month, though the texture changes slightly