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1
Trim: 12 small artichokes, or 4 medium artichokes (1 1/2 to 2 pounds).
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2
One at a time, cut off the top third of the artichokes.
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3
Pull off the tough outer leaves to expose the light green tender leaves.
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4
With a paring knife, trim away the dark green base of the leaves and the outer layer of the stems and cut off the end of the stem.
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5
Cut the artichokes into quarters lengthwise (cut larger artichokes into eighths) and cut out the chokes.
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6
To prevent discoloring, rub the cut artichokes all over with: 1 lemon, cut in half.
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7
Trim off the roots and upper stalks from: 1 green garlic stalk, 1 spring onion.
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8
Cut the garlic and onion in half lengthwise and slice thin.
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9
In a medium saucepan, warm over low heat: 3 tablespoons olive oil.
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10
Add the garlic and onion and: 3 or 4 thyme sprigs.
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11
Cook gently for about 5 minutes, then add the prepared artichokes.
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12
Stir and continue cooking for 2 or 3 minutes.
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13
Season with: Salt, Fresh-ground black pepper.
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14
Add: 1/4 cup white wine, 1/4 cup water.
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15
Cover and cook gently for 20 minutes or so, stirring occasionally, until tender and saucy.
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16
Taste for salt and finish with: 2 tablespoons extra-virgin olive oil.
