Quick Braised Artichokes
2 Large artichokes
1 lemon, halved
6 sprigs thyme
1 garlic clove, smashed
2 dried bay leaves
1/2 tsp coriander seeds (optional)
2 tsp coarse salt
1 Tbsp extra-virgin olive oil
aļoli
2/3 cup mayonnaise
1/4 cup plain yogurt
Juice of 1/2 lemon
1 tsp Dijon mustard
2 cloves garlic, chopped
1/4 tsp paprika
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If you like, snip the prickly points of the leaves with scissors before you cook the artickoes. The tender leaves and hearts are really tasty dipped in aļoli.
1. Cut each artichoke lengthwise into quarters, through the stem. Using a spoon, remove the fuzzy choke from the heart of each quarter, and immediately sqeeze juice from one of the lemon halves over all artichokes to prevent them from discoloring.
2. Place all the ingredients, including the remaining lemon half, into a large saucepan; fill with enough water to cover artichokes. Cover pan, and bring water to a simmer over high heat. Reduce heat to med-low; cook just until artichoke hearts can be pierced with a fork but are not too soft, 10 to 15 minutes. Remove from heat, and let artichokes sit in cooking liquid until ready to serve, up to 10 minutes. Transfer carefully to serving plates with a slotted spoon, allowing excess liquid to drain off.
