1 Rinse 1 orange in hot water, wipe dry and remove zest in wide strips with a peeler. Squeeze juice from both oranges.
2 Squeeze juice from lemon into a large bowl and add 2 liters (about 1 quart) water. Peel onions and cut into thin strips.
3 Remove tough outer leaves and stems of artichokes and peel thoroughly with a vegetable peeler.
4 Cut artichokes into quarters, remove fuzzy portions and place artichokes immediately into lemon water to prevent discoloration.
5 Heat the oil a pot and sauté onions until translucent. Rinse basil and shake dry and add to pot.
6 Add orange zest and juice and vegetable broth to pot and seson with salt and the peppercorns.
7 Drain artichokes and add to pot. Bring to a boil, then cover and cook over low heat until tender, about 15 minutes.
8 Lift artichokes from pot with a skimmer and serve hot or at room temperature, with baguette and garlic aioli as desired.