Herb-and-Lemon-Poached Baby Artichokes recipe

 Herb-and-Lemon-Poached Baby Artichokes are a delightful and light dish that highlights the natural flavor of artichokes. Here's a simple recipe to make this dish:

How to prepare. 

Herb-and-Lemon-Poached Baby Artichokes

Ingredients:

➤12-15 baby artichokes

➤Juice of 2 lemons

➤4 cups water

➤Salt and pepper to taste

For the poaching liquid:

➤4 cups water

➤Juice of 2 lemons

➤2-3 garlic cloves, smashed

➤2-3 bay leaves

➤A few sprigs of fresh thyme and rosemary

➤Salt and pepper to taste

➤1/4 cup extra virgin olive oil

Instructions:

1. Prepare the baby artichokes:

➧Fill a large bowl with cold water and squeeze the juice of two lemons into it. This will be used to             prevent the artichokes from browning as you prepare them.

➧Trim the stem of each baby artichoke, leaving about an inch attached.

➧Remove any tough outer leaves until you reach the tender, pale green leaves.

➧Cut off the top third of each artichoke and trim the spiky tips from the remaining leaves.

➧Cut each artichoke in half lengthwise.

➧As you prepare each artichoke, place it in the lemon water to prevent browning.

2. Prepare the poaching liquid:

➧In a large pot, combine 4 cups of water, the juice of two lemons, smashed garlic cloves, bay leaves,         fresh thyme, and rosemary.

➧Season with salt and pepper, and add the olive oil.

➧Bring the poaching liquid to a simmer over medium heat.

3. Poach the baby artichokes:

➧Drain the baby artichokes from the lemon water and add them to the simmering poaching liquid.

➧Cover and cook the artichokes for about 10-15 minutes or until they are tender. You can check for           doneness by piercing them with a knife; it should go through easily.

4. Serve:

➧Using a slotted spoon, remove the poached baby artichokes from the liquid and place them on a               serving platter.

➧Optionally, you can drizzle some of the poaching liquid over the artichokes for extra flavor.

➧Serve the herb-and-lemon-poached baby artichokes warm or at room temperature.

This dish is perfect as an appetizer or side dish and highlights the delicate flavor of baby artichokes. It's best enjoyed with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs for an extra burst of freshness.