Herb-and-Lemon-Poached Baby Artichokes

1. 1

   In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet.

2. 2

   Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves.

3. 3

   Using a sharp knife, slice off the top half of the leaves and peel and trim the stem.

4. 4

   Drop the baby artichokes into the lemon-infused water.

5. 5

   Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet.

6. 6

   Bring to a simmer over moderately high heat, then reduce the heat to low.

7. 7

   Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes.

8. 8

   Let the artichokes cool in the cooking liquid for 30 minutes.

9. 9

   Transfer the artichokes to a work surface; discard the cooking liquid.

10. 10

    Cut the artichokes in half lengthwise and arrange them on a platter.

11. 11

    Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.