Herb-and-Lemon-Poached Baby Artichokes

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 cup water
2. 4 lemons, halved
3. 12 baby artichokes (about 1 1/2 pounds)
4. 1 cup olive oil, plus more for serving
5. 1 cup dry white wine
6. 3/4 cup finely chopped red onion
7. 1/4 teaspoon coriander seeds
8. 1/4 teaspoon black peppercorns
9. 2 thyme sprigs
10. 2 rosemary sprigs
11. 2 sage leaves
12. 4 bay leaves, preferably fresh
13. Fine sea salt

1. In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and peel and trim the stem. Drop the baby artichokes into the lemon-infused water.
2. Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet. Bring to a simmer over moderately high heat, then reduce the heat to low. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes. Let the artichokes cool in the cooking liquid for 30 minutes.
3. Transfer the artichokes to a work surface; discard the cooking liquid. Cut the artichokes in half lengthwise and arrange them on a platter. Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.