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1
Preheat oven to 325F.
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2
Prepare artichokes by bending back outer leaves until they break off easily at base.
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3
Remove all leaves, leaving only tender light green and yellow leaves.
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4
Cut off top cone of leaves, and trim off dark green part of base.
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5
Halve artichokes, and, using a sharp paring knife, remove any center petals and choke that look prickly.
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6
Put each trimmed piece into acidulated water, and set aside.
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7
Melt butter in a large ovenproof skillet over high heat.
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8
Add artichokes, 1 tablespoon of orange zest and one teaspoon of thyme.
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9
Season with salt and pepper.
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10
Cook, stirring or tossing constantly, until slightly softened, about 2 minutes.
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11
Transfer skillet to oven.
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12
Bake, uncovered, until lightly browned and tender, for 25 to 30 minutes.
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13
Stir often, and if bottom of skillet begins to look dry, add 1 to 2 tablespoons of water to prevent scorching.
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14
Remove from oven, cool slightly and cut each artichoke half into 2 pieces.
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15
Just before serving, return artichokes to skillet, and add remaining orange zest and thyme.
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16
Season with salt and pepper, and, over high heat, toss until heated through, for about 2 minutes.
