- 2 lemons, halved
- 36 baby artichokes (3 pounds)
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, quartered lengthwise
- 2 carrots, thinly sliced on the bias
- 1 medium onion, thinly sliced
- 1 tablespoon thyme leaves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- Fresh Tomato Coulis, for serving
- Squeeze the lemons into a bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Using a sharp paring knife, slice off all but 1 inch of the remaining leaves. Peel and trim the stems. Halve the artichokes, scrape out the hairy choke and drop them into the lemon water.
- In a large, nonreactive skillet, heat the olive oil. Add the garlic, carrots, onion, thyme, bay leaves, black peppercorns and coriander seeds and cook over moderately high heat until the onion begins to soften, about 2 minutes.
- Drain the artichokes and add them to the skillet. Cook until the onion is translucent, about 2 minutes longer. Add the wine and salt, cover and cook over moderate heat until the artichokes are just tender, about 10 minutes. Discard the bay leaves. Spoon the artichokes and their juices onto plates. Drizzle with the Fresh Tomato Coulis and serve.
The cooked baby artichokes can be refrigerated for up to 2 days. Gently reheat before serving.
Artichokes are tough to match with wine because they contain cynarin, which for most people makes wines taste overly sweet. To combat the effect, pick a tart white with good acidity, like a Sauvignon Blanc from California.