Artichokes with Garlic and Thyme

Prepare the Artichokes:

• Trim off the tough outer leaves of each artichoke until you reach the tender, lighter-colored inner leaves.

• Cut off the top 1/3 of the artichoke (where the leaves are toughest).

• Scoop out the hairy choke (the fuzzy center) with a spoon, leaving the heart intact.

• Rub the cut surfaces with half a lemon to prevent browning.

Soak the Artichokes:

• Fill a bowl with ice-cold water and squeeze the juice of 1 lemon into it. Place the prepared artichokes in the lemon water to keep them fresh while you work.

Boil the Artichokes:

• Bring a large pot of water to a boil. Add a pinch of salt and the juice of the remaining lemon half.

• Add the artichokes and boil for 45 minutes, or until the hearts are tender when pierced with a fork. Drain and pat dry with a clean towel.

Roast the Artichokes:

• Heat 4 teaspoons (20 ml) of olive oil in a large skillet over medium heat.

• Add the unpeeled garlic cloves and a few sprigs of thyme to infuse the oil with flavor.

• Place the artichokes cut-side down in the skillet. Cook on low heat for 15 minutes to develop a gentle, aromatic flavor.

• Increase the heat to high and cook for an additional 3 minutes to crisp the edges, until golden and slightly caramelized.

Serve:

• Season with a pinch of salt to taste. Serve warm, garnished with extra thyme if desired. The artichokes will be incredibly tender, juicy, and bursting with flavor.