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Categories:
lemons baby artichokes garlic whole black peppercorns coarse salt extra-virgin olive oil thyme ground black pepper
Viewed: 46 - Published at: 4 years agoIngredients
- 2 lemons
- 1 1/2 pounds baby artichokes
- 1 head garlic, cut in half
- 2 tablespoons whole black peppercorns
- 2 tablespoons coarse salt
- 1/4 cup extra-virgin olive oil
- 1 small bunch fresh thyme
- Pinch of freshly ground black pepper
Method
- Fill a large bowl with cold water; juice 2 lemons into the water.
- Set aside.
- Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise.
- Scrape any pink choke out from the center, leaving the artichoke half intact.
- Transfer cut artichokes to acidulated water immediately.
- Drain the artichokes.
- Fill a large saucepan with water.
- Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan.
- Set over high heat; bring to a boil.
- Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
- Remove from the heat, and drain.
- Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme.
- Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil.
- Season with the remaining 1 1/2 teaspoons salt and pepper.
- Keep refrigerated, up to 5 days, until needed.
