Braised Artichoke recipe to share ...

I made globe artichokes this way for Easter Sunday and they came out fabulously. There is a little prep time, but they make for a much neater (and easier to eat) presentation at the table and when they are done you can put the pan aside while finishing other dinner preparations.

One artichoke per serving
Fresh lemon
2-4 freshly peeled garlic cloves, sliced thinly
olive oil
1-2 dried bay leaves
sea salt, pepper and herb of your choice: basil, oregano or thyme

Prepare artichokes: Have a large bowl of cool water with juice of 1/2 lemon squeezed into it ready. Rinse arties well. Pull off tough outer leaves and a few more from the outer area if arties are large. One at a time, place arties on their side on the cutting board. Slice 1/2 to 1" off the top; with kitchen scissors trim off thorny tips from remaining leaves. Slice yukky part off bottom of stem BUT DO NOT CUT OFF STEMS, they are a gourmet delight. Peel stems and cut whole artie lengthwise in half, right through stem. Scrape out the tough purplish inner leaves and fuzz (the choke) leaving the base and stem intact. (A grapefruit spoon works great.) Place immediately in lemon water. Repeat until done.

In a pan with lid large enough to accommodate them all, heat olive oil over med/high and saute garlic until just a bit browned. Shake off artichokes and place cut side down in pan. Pour in water to cover by about 2/3. Sprinkle with sea salt and squeeze in remaining 1/2 lemon, grind in some pepper. Add bay leaves and if using dried herbs, sprinkle on to taste at this point. Bring to a boil, cover and reduce to a low "shivering" boil (as Julia Child calls it). Check after 20 minutes by removing and tasting a leaf. (Total time is usually 30-40 minutes - check to be sure water doesn't evaporate and add more if needed.) When thoroughly tender, sprinkle with freshly snipped herbs (if using), heat up for 2 minutes, then serve.

To eat, peel off one leaf at a time. Place base of leaf between your teeth and tongue and pull out, leaving the tender pulp behind. The bottom and stem portion of artichoke are a wonderful treat, I always look for big stems when purchasing! Some people like butter, mayo or aioli for dipping, but I think they're great as is. MANGIA, I hope someone out there is brave enough to try it and enjoys them!