Active Time

　　25 min

　　Total Time

　　1 hr

　　Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.

　　

Ingredients

Makes 6 servings

　　6 medium artichokes (1/2 lb each)

　　18 fresh flat-leaf parsley sprigs

　　1/4 cup olive oil

　　8 fresh thyme sprigs

　　1 head of garlic, cloves separated and left unpeeled

　　1 cup water

　　1/4 teaspoon black pepper

　　1 teaspoon salt

　　1 tablespoon extra-virgin olive oil

　　Accompaniment: crusty bread

　　

Special Equipment

a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

　　

Step 1

Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center. Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon. Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem. Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.

　　

Step 2

Remove artichokes from water and push 3 parsley sprigs into center of each. Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt. Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.

　　

Step 3

Transfer artichokes, thyme, and garlic to a platter. Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.

　　

Step 4

Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.

　　Cooks' note:

　　Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.