Extra-Virgin Olive Oil and Artichokes

Food & Wine
You can, if you like, use baby artichokes instead of larger ones; simply trim the leaf tips, break off the stems and cut them in half before cooking. The cooking time will be shorter.


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4 large artichokes
1 lemon, halved, plus 2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil, preferably Spanish
1/4 cup dry white wine
1/2 cup water
4 garlic cloves, coarsely chopped


1. Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base. Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water.

2. In a medium saucepan, combine the olive oil, wine, water and garlic and bring to a simmer. Add the artichoke bottoms and a large pinch of salt and simmer over moderately low heat until tender, about 12 minutes. Let the artichokes cool slightly in the cooking liquid, then add the 2 teaspoons of lemon juice and season with salt. Serve warm or at room temperature.

Make Ahead: The artichokes can be refrigerated overnight. Rewarm gently in the oil before serving.

Serve With: Toasted peasant bread.

Created date

June 2004