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1
Fill a large bowl with water.
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2
Cut 2 lemons in half and squeeze both lemon halves into the water, then drop in the halves.
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3
Trim the tough dark green skin from the stem of the artichoke if there is a stem, and remove the tough outer leaves until lovely gentle spring green is revealed, it should only be a couple of layers.
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4
Cut the artichokes in half lengthwise and toss into the lemon (acidulated) water.
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5
Artichokes will turn brown before your eyes, so it is important to have the acidulated water set up before 1 leaf is removed from the artichoke.
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6
Coat a large straight-sided saute pan over medium heat, generously with olive oil and add the smashed garlic cloves and crushed red pepper.
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7
When the garlic cloves are golden brown and aromatic, remove them.
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8
They have fulfilled their garlic destiny.Add the anchovy fillets and let them melt into a saucy consistency before adding the prepared artichokes to the pan along with the lemon halves.
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9
Pour in the white wine, add the thyme bundle and season with salt, to taste.
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10
Bring to a boil and add enough water to cover the artichokes (shouldn't be much water).
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11
Cover the pan and simmer until the artichokes are very soft, about 10 to 15 minutes.
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12
Remove the lid and let the liquid reduce until it is less than halfway up the sides of the artichokes.
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13
Remove the thyme bundle.
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14
Taste to check for seasoning and readjust, if necessary, (you probably will).
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15
Finish by tossing in the chopped parsley.
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16
Transfer the artichokes to a serving bowl and serve topped with Parmigiano-Reggiano shavings.
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17
Yay!
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18
What a side dish!
