Artichokes Braised with Garlic and Thyme

Ingredients for Artichokes Braised with Garlic and Thyme

• 6 medium artichokes (230g each)

• 18 fresh flat-leaf parsley sprigs

• 1/4 cup olive oil

• 8 fresh thyme sprigs

• 1 head of garlic, cloves separated and left unpeeled

• 240ml water

• 1/4 teaspoons black pepper

• 1 tesked salt

• 1 tablespoon extra-virgin olive oil

• Accompaniment: crusty bread

• a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open centre. Scoop out sharp leaves and fuzzy choke from centre with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.

Remove artichokes from water and push 3 parsley sprigs into centre of each. Heat 60ml olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 60ml water, pepper, and 1/2 teaspoons salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.

Transfer artichokes, thyme, and garlic to a platter. Add remaining 180ml water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoons salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.

Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

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