October 5, 2009
Baby artichokes are such a treat and this is an easy way to enjoy them. This recipe is from The Art of Simple Food, by Alice Waters.
12 small artichokes, or 4 medium artichokes
2 chives, chopped
1 clove garlic, finely chopped
3 sprigs of thyme
3 tablespoons olive oil
Fresh ground pepper
1/4 cup white or rose wine
1/4 cup water
Peal off artichoke leaves until you reach the bright green tender leaves inside. Make sure to rub exposed inner leaves with lemon juice to avoid browning. Quarter artichokes lengthwise and carefully remove choke if there is one.
In large saucepan, warm olive oil over low heat. Add chives, garlic, and thyme. Cook for 5 minutes or so. Add artichokes and cook for another 2-3 minutes. Add salt and pepper to your taste.
Add wine and water to the pan, cover and cook gently for 20 minutes or so. Artichokes will be tender when cooked.