MARINATED FRESH ARTICHOKE HEARTS

6 large fresh artichokes*
Juice of 2 lemons
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon kosher salt
1 teaspoon celery seed
2 tablespoons chopped fresh thyme
1 tablespoon chopped garlic
1/4 cup red wine vinegar
1/2 cup olive oil

Have ready a bowl of cold water with half the lemon juice added. Using a stainless-steel knife, slice off the stems of the artichokes, so the artichokes will lie flat. Slice off the tops of the artichokes, leaving about 1 1/2 inches of leaves. Turn the artichokes upside-down. Working in a spiral, pull one leaf at a time, breaking it back at the point where it meets the artichoke bottom. Keep breaking off leaves, going in order around the artichoke till all the leaves have been removed.

Using a sharp paring knife, pare away all the dark green outer skin from the artichoke bottom till you have only light green flesh. Remove the choke using a stainless steel spoon.

Cut hearts into quarters and slice quarters into 1/4-inch-thick wedges.

Cook artichoke wedges in a nonreactive pan with the remaining lemon juice and enough water to cover for 15 minutes or until tender but not mushy. Drain artichokes, discarding liquid.

Combine remaining ingredients and toss with artichokes. Marinate in refrigerator at least 2 hours before serving.

*You can substitute frozen artichoke hearts for this dish. If you can find those sold by Green Giant, they are of superior quality.

Makes eight first-course servings
Source: Aliza Green for the Philadelphia Inquirer - June 11, 2000