Serves 3
Directions
- 1Trim off the tough outer leaves of each artichoke.
- 2Cut off the top 1/3 of the artichoke.
- 3Scoop out the hairy choke with a spoon, leaving the heart intact.
- 4Rub the cut surfaces with half a lemon to prevent browning.
- 5Fill a bowl with ice-cold water and squeeze the juice of 1 lemon into it. Place the prepared artichokes in the lemon water to keep them fresh while you work.
- 6Bring a large pot of water to a boil. Add a pinch of salt and the juice of the remaining lemon half.
- 7Add the artichokes and boil for 45 minutes, or until the hearts are tender when pierced with a fork. Drain and pat dry with a clean towel.
- 8Heat 4 teaspoons (20 ml) of olive oil in a large skillet over medium heat.
- 9Add the unpeeled garlic cloves and a few sprigs of thyme to infuse the oil with flavor.
- 10Place the artichokes cut-side down in the skillet. Cook on low heat for 15 minutes to develop a gentle, aromatic flavor.
- 11Increase the heat to high and cook for an additional 3 minutes to crisp the edges, until golden and slightly caramelized.
- 12Season with a pinch of salt to taste. Serve warm, garnished with extra thyme if desired.
Ingredients
- 3 medium artichokes
- 4 tbsp olive oil
- to taste salt
- 2 unpeeled garlic cloves
- sprigs fresh thyme
- 2 lemons
Equipment
knifespoonbowlpotskilletfork
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