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.
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.
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