Olive Oil–Poached Artichokes
Don’t be scared by the prep required for these artichokes—it’s worth the effort. A gentle infusion of white wine, olive oil, and herbs give the seasonal thistles a lovely depth of flavor, and the pecorino ginepro adds richness.
- 1 large lemon
- 6 artichokes
- 6 sprigs fresh thyme
- 4 bay leaves
- 1 cup dry white wine
- ¾ cup extra-virgin olive oil
- 24 shavings pecorino ginepro
- Sea salt for serving
- ►Add 2 cups of water to a large pot. Peel 5 strips of lemon rind and add to the water, then halve the lemon and squeeze all of its juice into the pot.
- ►Peel off the tough outer artichoke leaves until you reach the pale, tender leaves. Cut off the top ⅓ of the artichoke. Peel off the stalky exterior of the artichoke stem, then trim to 1 inch. Place the prepared artichokes in the lemon water to prevent discoloration.
- ►Add thyme, bay leaves, wine, and oil to the water. Bring to a boil, then reduce to a simmer. Cover and cook the artichokes until tender, about 30 minutes.
- ►Remove artichokes from the pot. Halve lengthwise, and scoop out the choke (the furry filaments
- between the leaves and the heart). Sprinkle pecorino ginepro on top, and serve immediately with salt on the side.