Herb-and-Lemon-Poached Baby Artichokes
Recipe from Food & Wine

William Abitbol sources a special variety of small Provencal artichoke known as artichaut poivrade (also called just poivrade) for this simple dish, but regular baby artichokes are just as delicious here. The artichokes are infused with flavor from their aromatic poaching liquid, a mixture of lemon, herbs, and olive oil.


Herb-and-Lemon-Poached Baby Artichokes
Lisa Linder

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Appetizers, Artichokes, Vegetable Appetizers
 
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Ingredients
  • 1  cup
    water
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  • 4 
    lemons, halved
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  • 12 
    baby artichokes (about 1 1/2 pounds)
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  • 1  cup
    olive oil, plus more for serving
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  • 1  cup
    dry white wine
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  • 3/4  cup
    finely chopped red onion
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  • 1/4  teaspoon
    coriander seeds
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  • 1/4  teaspoon
    black peppercorns
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  • 2 
    thyme sprigs
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  • 2 
    rosemary sprigs
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  • 2 
    sage leaves
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  • 4 
    bay leaves, preferably fresh
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  •  
    Fine sea salt
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Directions
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. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and peel, and trim the stem. Drop the baby artichokes into the lemon-infused water.
2.
Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage, and bay leaves to the skillet. Bring to a simmer over moderately high heat, then reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
3.
Transfer the artichokes to a work surface; discard the cooking liquid. Cut the artichokes in half lengthwise and arrange them on a platter. Drizzle the artichokes with a little olive oil, sprinkle with salt, and serve warm or at room temperature.

MAKE AHEAD
The poached baby artichokes can be drained and refrigerated overnight. Let the artichokes return to room temperature before serving.
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