In this classic Provençal dish, artichoke hearts are braised, and then served with the cooking broth in a bowl as a first course, along with an abundance of crusty bread. Serve as an opener to a meal of a butter-rubbed roast chicken and oven-roasted fingerling potatoes.
Serves 4-6
- 2 or 3 lemons, halved
- 6 artichokes
- ¼ cup (2 fl oz/60 ml) olive oil
- 1 clove garlic, minced
- 2 Tbsp minced fresh thyme
- ⅔ cup (5 fl oz/160 ml) chicken broth
- Crusty bread for serving
Fill a large bowl with water and squeeze in the juice of 1 lemon. Cut off the stem of each artichoke flush with the base. Snap off the small tough outer leaves around the base. Cut off the top one-third of the artichoke. Rub the cut surface with a lemon half. Continue to snap off the layers of leaves until you reach the tender, pale inner leaves. Cut off the top one-third of the artichoke again and rub with the lemon half. If the choke in the center has prickly tips, scoop it out with a spoon.
If the choke is furry, leave it intact. Cut the artichoke lengthwise into 6 pieces and drop into the lemon water. When all the artichokes have been trimmed, drain them and pat dry.
In a large saucepan, warm the oil over medium heat. Add the artichokes and sauté until lightly golden, 4-5 minutes. Add the garlic and sauté until fragrant, about 2 minutes. Add the thyme, broth, and ½ tsp salt. Reduce the heat to low, cover, and simmer until the base of an artichoke is easily pierced with a fork, 15-20 minutes.
Transfer the artichokes and broth to a bowl and serve with bread.
