- 1 cup water
- 4 lemons, halved
- 12 baby artichokes (about 1 1/2 pounds)
- 1 cup olive oil, plus more for serving
- 1 cup dry white wine
- 3/4 cup finely chopped red onion
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon black peppercorns
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 sage leaves
- 4 bay leaves, preferably fresh
- Fine sea salt
- 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.
- 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.
- 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.
The poached baby artichokes can be drained and refrigerated overnight. Let the artichokes return to room temperature before serving.