These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish with roasted or grilled lamb.

　　

Ingredients

makes 2 cups

　　2 lemons

　　1 1/2 pounds baby artichokes

　　1 head garlic, cut in half

　　2 tablespoons whole black peppercorns

　　2 tablespoons coarse salt

　　1/4 cup extra-virgin olive oil

　　1 small bunch fresh thyme

　　Pinch of freshly ground black pepper

　　

Step 1

Fill a large bowl with cold water; juice the lemons into the water. Set aside. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise. Scrape any pink choke out from the center, leaving the artichoke half intact. Transfer the cut artichokes to the acidulated water immediately.

　　

Step 2

Drain the artichokes. Fill a large saucepan with water. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to the saucepan. Set over high heat; bring to a boil. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until they are tender when pierced with a sharp knife, about 5 minutes.

　　

Step 3

Remove from heat, and drain. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil. Season with the remaining 1 1/2 teaspoons salt and pinch of pepper. Keep refrigerated, up to 5 days, until needed.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.