'6 small artichoke hearts'
Flesh of 1 lemon, juiced
1 tablespoon of fresh thyme leaves
2 tablespoons of white wine vinegar
5 tablespoons of extra virgin olive oil
To taste: salt and black peppercorns
'6 small artichoke hearts'
Flesh of 1 lemon, juiced
1 tablespoon of fresh thyme leaves
2 tablespoons of white wine vinegar
5 tablespoons of extra virgin olive oil
To taste: salt and black peppercorns
Clean the artichoke hearts by removing the choke, the spiny tip, the outer darker leaves, and any internal fibers
Trim the stems
Prepare each heart for cooking by cutting it into four quarters
Cook the artichoke quarters in boiling salted water with lemon juice for 20 minutes, then drain and transfer to a bowl
Mix together the olive oil, white wine vinegar, salt, and black peppercorns to make a marinade
Add fresh thyme leaves, washed and drained
Add the artichoke hearts to the marinade, making sure they are fully coated
Allow them to rest until serving time.
