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For the Herbes de Napa:.
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Combine all ingredients.
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Store in an airtight container away from light and heat for up to 4 months.
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yields 3/4 cup.
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For the Artichoke Hearts:.
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Preheat the oven to 375 degrees F.
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Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
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Mix well and set aside while preparing the artichokes.
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Snap outer leaves from an artichoke.
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Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
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Cut the heart in half and scrape out the choke with a spoon.
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Cut each piece in half again.
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As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
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When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
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Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
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Remove from the oven and let cool in the cooking liquid.
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Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
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Serve them as an appetizer salad on their own with their braising liquid.
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Make sure to have crusty bread on hand to sop up the juices.
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Slice or roughly chop and scatter across a cheese pizza.
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Be sure to drizzle some of the braising liquid on the pizza as well.
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Roughly chop and add to a risotto at the last minute just to heat through.
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Add some of the braising liquid, too, to flavor the risotto.
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Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
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Drizzle with olive oil just before serving.
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For the Pasta:.
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Cook fettuccine according to package directions.
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While pasta is cooking, heat olive oil in a large skillet over medium heat.
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Add garlic.
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When garlic is golden, add the oregano and broth.
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Bring to a simmer, stir in the spinach to wilt.
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Add the artichokes and heat through.
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Drain the pasta and place in a serving bowl.
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Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
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Sprinkle with Parmesan and serve.
