Greek-Style Artichokes

Greek-Style Artichokes

For about 1 kg (2.2 lb) of prepared artichokes

For the artichokes

• 1 kg (2.2 lb) artichokes
• 750 ml (25 fl oz) water
• 100 ml (3.5 fl oz) olive oil
• Juice of 2 lemons
• 8 to 10 baby onions
• 2 garlic cloves
• 1 bay leaf
• 1 small sprig of thyme
• 1 small sprig of fennel, or a few fennel fronds
• 8 to 10 white peppercorns
• 10 g (2 tsp) salt

For the acidulated water

• 1 litre (34 fl oz) water
• Juice of 1 lemon

Steps

About 30 minutes, then a few hours' resting time

1. Remove the toughest outer leaves, trim the artichokes, then cut them into quarters. Carefully remove the choke.
2. Drop the quarters into the lemon water as you go, to stop them from browning.
3. In a saucepan, combine the water, oil, juice of both lemons, baby onions, garlic, bay leaf, thyme, fennel, pepper and salt.
4. Bring to the boil and simmer gently for 15 minutes.
5. Drain the artichokes and add them to the pan. Cook at a simmer until tender but still holding their shape, about 10 to 15 minutes depending on size.
6. Remove the bay leaf, thyme and fennel sprig.
7. Let the artichokes cool in their cooking liquid: they'll taste even better after a few hours' rest.