2 or 3 lemons, halved
1⁄4 cup (2 fl oz/60 ml) olive oil
1 clove garlic, minced
2 Tbsp minced fresh thyme
2⁄3 cup (5 fl oz/160 ml) chicken broth
Crusty bread for serving
Fill a large bowl with water and squeeze in
the juice of 1 lemon. Cut off the stem of each
artichoke flush with the base. Snap off the
small tough outer leaves around the base. Cut
off the top one-third of the artichoke. Rub the
cut surface with a lemon half. Continue to
snap off the layers of leaves until you reach
the tender, pale inner leaves. Cut off the top
one-third of the artichoke again and rub with
the lemon half. If the choke in the center
has prickly tips, scoop it out with a spoon.
If the choke is furry, leave it intact. Cut the
artichoke lengthwise into 6 pieces and drop
into the lemon water. When all the artichokes
have been trimmed, drain them and pat dry.
In a large saucepan, warm the oil over
medium heat. Add the artichokes and sauté
until lightly golden, 4–5 minutes. Add the
garlic and sauté until fragrant, about 2 minutes.
Add the thyme, broth, and 1⁄2 tsp salt. Reduce
the heat to low, cover, and simmer until the
base of an artichoke is easily pierced with
a fork, 15–20 minutes.
Transfer the artichokes and broth to a bowl
and serve with bread.