This is a great example of what I call a master recipe. Artichokes prepared by this method lend themselves to dozens of uses: as an appetizer salad, in a pasta, or under fish or meat.
Preheat the oven to 375°F. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium non-reactive saucepan. Mix well and set aside while preparing the artichokes.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. (This step may be omitted, but it gets the cooking process off to a rapid start.) Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover, and cook until the artichokes test tender when pierced with a fork, about 1 hour. Remove from the oven and let cool in the cooking liquid.
Ideas for Serving and Cooking with Lemon-Braised Artichoke Hearts:
Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices.
Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well.
Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto.
Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with a little
basil or rosemary oil just before serving.
Chef's Note: If preparing a larger number of artichokes, just increase the marinade proportionately.
