-
1
Squeeze the lemon half over a bowl of cold water and drop it in.
-
2
Working with 1 artichoke at a time, snap off the dark green outer leaves.
-
3
Using a sharp knife, cut off the top two-thirds of the leaves.
-
4
Trim the stem to 1/2 inch; peel the bottom and stem.
-
5
Using a teaspoon, scrape out the hairy choke.
-
6
Drop the artichoke heart into the lemon water.
-
7
Repeat with the remaining artichokes.
-
8
Heat the olive oil in a large skillet.
-
9
Drain the artichoke hearts and pat dry.
-
10
Halve the hearts crosswise and slice 1/3 inch thick.
-
11
Add the artichokes, garlic, oregano, bay leaves and lemon zest to the skillet and cook over moderately high heat, stirring, until the herbs are fragrant, about 2 minutes.
-
12
Add 1 cup of the water.
-
13
Reduce the heat to moderate, cover and cook until the artichokes are tender, about 10 minutes.
-
14
Discard the lemon zest, oregano sprigs and bay leaves.
-
15
Stir in the lemon juice and season with salt and pepper.
-
16
Transfer the artichokes and their liquid to a large bowl.
-
17
Wipe out the skillet.
-
18
Bring a large pot of water to a boil.
-
19
Add the pearl onions and cook over moderately high heat until tender, about 10 minutes.
-
20
Drain, and when cool enough to handle, cut off the root ends and peel.
-
21
Melt the butter in the large skillet.
-
22
Add the pearl onions and sage leaves, season with salt and pepper and cook over moderate heat until the onions are browned on the bottoms, about 10 minutes.
-
23
Add the vinegar and cook for 1 minute.
-
24
Stir in the remaining 2 tablespoons of water.
-
25
Remove from the heat.
-
26
Season with salt and pepper.
-
27
Add the onions to the artichokes.
