For me, an artichoke is one of the world’s luxurious eating experiences, particularly when I can savor it in big meaty pieces. Serve these hot as a side dish or garnish for meat, chicken, or fish, as a room-temperature hors d’oeuvre, or chilled as a special touch in a tossed green salad.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Remove the cover and continue cooking at a low sizzle, turning occasionally, until they’re lightly browned and tender-firm (I use a wooden skewer to check), another 8 to 15 minutes. Add the lemon juice and thyme and toss together until the pan juices have thickened to coat the artichokes nicely. Taste and season with more salt and pepper and olive oil, if you like.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?