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Adapted from Chez Panisse Vegetables, by Alice Waters

The original version of this recipe calls for 20 very small artichokes. Alice Waters isn’t very specific about it, but I assume she means the ones that are roughly the size of large strawberries. The artichokes I used, however, weren’t quite that petite: before I began trimming them, they were about the size of tennis balls. If you can find smaller ones, go for it. But if yours are more like mine – which I am calling “small” here, as opposed to “very small” – you can use them too. Just use fewer of them, that’s all.

Serve these as a first course or hors d’oeuvre, with some warm bread for sopping up the pan juices. With a bowl of olives, some salami, and some cheese, and you’ve got a nice spread.

  * 1 lemon, halved
  * About 20 very small artichokes, or 10 small artichokes (see headnote)
  * 5 large cloves garlic, thinly sliced
  * 1/3 cup olive oil
  * 1 cup water
  * 4 sprigs thyme
  * Salt
  * Parmesan cheese

  - Fill a medium-sized bowl with cool water, and squeeze 1 half of the lemon into the water.
  - Cut off all but about half an inch of the artichoke stems, and trim off the tops to remove any thorns. Break and peel off the outer layers of leaves until the tender, yellowish inner leaves show. (When in doubt, keep peeling: you don’t want to wind up with a mouthful of tough leaves.) If you want, pare the ragged edges of the base where the outer leaves were torn off. If your artichokes are only small – as opposed to very small – cut them in half from stem to tip. If there is a choke inside, use a demitasse spoon (or something similar) to scoop it out. As you finish working with them, drop the prepared artichokes into the bowl of lemon water.
  - In a shallow, nonreactive pan – I used a 10-inch skillet – combine the artichokes, garlic, olive oil, water, and thyme. Season lightly with salt, cover, and bring to a gentle simmer. Cook for 10 minutes, until the artichokes begin to soften, shaking the pan occasionally. Remove the lid, raise the heat slightly, and cook for a few minutes more, shaking the pan occasionally, until the artichokes are soft and tender. Salt again, and squeeze the other half of the lemon into the pan.

Serve the artichokes warm, with some of their liquid and with curls of Parmesan on top.

Serves 4.

source: http://orangette.blogspot.com/2008/10/second-shot.html

tags: vegetarian