Herb-and-Lemon-Poached Baby Artichokes
- 1 cup water
- 4 lemons, halved
- 12 baby artichokes, (about 1 1/2 pounds)
- 1 cup olive oil, plus more for serving
- 1 cup dry white wine
- 3/4 cup red onion, finely chopped
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 sage leaves
- 4 bay leaves, fresh, preferably
- Fine sea salt
DirectionsIn a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet.
Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves.
Using a sharp knife, slice off the top half of the leaves and peel and trim the stem.
Drop the baby artichokes into the lemon-infused water.
Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet.
Bring to a simmer over moderately high heat, then reduce the heat to low.
Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes.
Let the artichokes cool in the cooking liquid for 30 minutes.
Transfer the artichokes to a work surface; discard the cooking liquid.
Cut the artichokes in half lengthwise and arrange them on a platter.
Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.