I enjoyed this recipe while spending time in Provence. The artichokes at the daily markets were so beautiful.
Artichokes can be intimidating to make, but I promise this recipe is super easy!
It makes for a perfect appetizer or side dish.
Mis en Place
Extra Virgin Olive Oil
5-6 Baby Artichokes
Thick Cut Smoked Bacon or Pancetta
1 Shallot, finely diced
1-2 Garlic Cloves, finely chopped
1/2 Cup Dry White Wine
2 Bay Leaves
Thyme Sprigs
Method
Artichoke Prep
Fill a bowl with water and lemon slices, and the juice of 1 full lemon.
The juice in the lemon is going to help prevent the artichokes from oxidizing and becoming brown.
Next, peel away the outer leaves of the artichoke until only light leaves remain.
Then trim the stems and any other woody bits.
Place in water while you continue with the remaining artichokes.
Next cut roughly 1/4" off the top of each artichoke. If you see any fuzziness in the centre of the choke, lightly remove.
Place cut side down on a paper towel to drain.
Step 1
Heat a large skillet or Ducth oven over medium-high heat.
Cook bacon or pancetta until the fat runs, roughly 3 minutes.
Add a few cracks of fresh black pepper.
Step 2
Add wine, shallots, garlic, bay leaves and thyme.
Cut artichokes in half and place the artichokes in the pan cut side down.
Cover and cook for roughly 5 minutes.
Step 3
After roughly 5 minutes, lower heat to medium and rotate artichokes, cover and cook for an additional 20 minutes.
Top up with extra wine if needed.
Cook until the artichoke flesh is easy to pierce with a fork.
Step 4
Discard bay leaves and serve hot sprinkled with reduced sauce and garnish with additional thyme.
Serve with fresh crusty bread.
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