Marinated Baby Artichokes

1. 1

   Fill a large bowl with cold water; juice 2 lemons into the water.

2. 2

   Set aside.

3. 3

   Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise.

4. 4

   Scrape any pink choke out from the center, leaving the artichoke half intact.

5. 5

   Transfer cut artichokes to acidulated water immediately.

6. 6

   Drain the artichokes.

7. 7

   Fill a large saucepan with water.

8. 8

   Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan.

9. 9

   Set over high heat; bring to a boil.

10. 10

    Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.

11. 11

    Remove from the heat, and drain.

12. 12

    Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme.

13. 13

    Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil.

14. 14

    Season with the remaining 1 1/2 teaspoons salt and pepper.

15. 15

    Keep refrigerated, up to 5 days, until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.