These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish with roasted or grilled lamb.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Fill a large bowl with cold water; juice the 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 the cut artichokes to the acidulated water immediately.
Step 2
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 the 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 they are tender when pierced with a sharp knife, about 5 minutes.
Step 3
Remove from 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 pinch of pepper. Keep refrigerated, up to 5 days, until needed.
