This is a lovely way to cook young, tender artichokes. Once cooked they will keep well for a couple of weeks. Do with them what you like – here I have served them antipasti style, accompanied simply by slices of Parma ham.
20 very small artichokes
5 cloves of garlic, peeled and sliced
4-5 sprigs of thyme
300ml/10fl oz good-quality extra-virgin olive oil
250ml/8fl oz white wine or verjus
Sea salt and pepper
Half a lemon
Peel the artichokes to their pale leaves, trim off the tops to remove any thorns and cut all but 1/2 an inch of the stems. Drop into a bowl of acidulated water (cold water with the juice of half a lemon squeezed in).
Place the garlic, thyme, oil and wine into a shallow pan. Add the artichokes and season lightly. If the artichokes are not fully covered, top up with water. Cover and simmer over a low heat for 15-20 minutes; the artichokes should be tender and cooked through. Remove with a slotted spoon and set aside. Turn the heat up slightly to reduce the sauce a little – the oil and wine will emulsify and make a dressing. Add the lemon juice.
Pour the warm dressing over the artichokes, allow to cool to room temperature and serve.