Marinated baby artichokes
Instructions:
- These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.
- 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
- 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, 11/ 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 11/ 2 teaspoons salt and pepper. Keep refrigerated, up to 5 days, until needed.