-
1
Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
-
2
Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
-
3
Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
-
4
(I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
-
5
Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
-
6
Bake in a 375u00b0F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
-
7
Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.
