4-6 medium artichokes
Ingredients
- juice of 1 lemon
- water
- olive oil
- 1/2t salt
- freshly ground pepper
- bouquet garni consisting of 4 thyme sprigs and 2 bay leaves
- 2T dry white wine or water
Directions
Snap off several layers of the tough outer leaves of artichokes by
pulling them downward so that they break off at the base. Stop when
inner leaves become a lighter yellowish green and look tender. Trim
stems and slice off top third of artichokes. With a paring knife, smooth
rough areas around base, removing any dark green parts. Cut trimmed
artichokes into sixths. Remove fuzzy chokes of heart with paring knife.
As you work, drop trimmed artichokes into bowl with lemon juice and
enough water to cover. When all are done, drain, pat artichokes dry with
towel and toss with enough oil to moisten well. Season with salt and
pepper to taste. Place in a single layer in lightly oiled 13×9 baking
dish. Add bouquet garni and wine, cover with wax paper, then with foil.
Bake at 400 35 minutes, then uncover and bake until crisp around edges
and beginning to brown, about 25 minutes more.