|
2 little artichokes (2 to 3 ounces each)
2 Tsp. olive oil
1 small garlic clove, halved
2 small thyme, rosemary, or savory sprigs, or ½ tsp. coriander seeds, or ¼ tsp. fennel seeds
Salt and pepper
Turn oven to 375.
Snap off artichoke bracts until you reach paler green ones.
Slice off about 1 inch of the artichoke tip. Pare stems. Halve artichokes lengthwise. Rinse and pat dry.
Set the halves on a square of foil large enough to enclose amply. Rub each artichoke half with oil. Nestle ½ garlic clove each in two of the halves and place an herb sprig (or ¼ tsp. coriander seeds or 1/8 tsp. fennel seeds) on top. Season with salt and pepper. Top each seasoned half with an unseasoned one to form a whole. Close foil tightly. Set in baking pan. Bake until tender (open one to check), about ½ hour.
Serve hot, in foil. Or unwrap, arrange on platter, and serve warm or at room temperature, with a little extra olive oil and some lemon wedges alongside. |
