BABY ARTICHOKES A LA PROVENÇAL RECIPE
Steps:
- 1. To prepare the artichokes: Fill a large bowl with water and add the juice of 2 lemons, plus the lemon pieces. Cut off the stems of the baby artichokes, leaving a 1-inch piece, and peel the remaining stems with a peeler, removing the fibrous threads. Peel back the first few layers of tough outer leaves, and cut off the top 1/4 of the artichoke. Cut each artichoke in half (If using large artichoke cut in 4 pieces and remove choke) and place immediately in lemon water to prevent the artichokes from turning brown. If they begin to brown while preparing, rub them generously with lemon. 2. Heat enough olive oil to coat the bottom of a saute pan over medium-low heat; add the shallots and garlic and cook slowly until they become fragrant and translucent, turning the heat down if they begin to color. Add the artichokes face down, the juice of 1 lemon, and cook for 10 minutes over medium heat. 3. While the artichokes are cooking, preheat your oven to 350 degrees F. Gather a small baking dish or 4 mini cast iron cocottes (available from Le Creuset) to finish cooking the artichokes. 4. Deglaze the pan with white wine and add the zest, thyme, and salt and pepper; cook for another 10 minutes, until a syrupy glaze forms in the bottom of the pan and the artichokes have softened. 5. Transfer the artichokes and all the pan drippings into the baking dish or mini-cocottes, cover with a lid or aluminum foil, and bake in the oven for 20 minutes, until the outer leaves of the artichokes are tender. 6. Season to taste with salt and pepper, top with some additional fresh thyme and a drizzle of olive oil; serve hot.
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