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Olive Oil–Poached Artichokes

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.
Servings 6


  • 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.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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