- 1 lemon, halved, plus 3 tablespoons fresh lemon juice
- 6 large artichokes
- 2/3 cup extra-virgin olive oil
- 3 garlic cloves, quartered
- 1 teaspoon coarsely chopped thyme leaves
- 1 bay leaf
- 1 tablespoon very finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 1/2 pound thinly sliced prosciutto
- Crusty bread or bread sticks, for serving
- Preheat the oven to 325°. Squeeze some of the juice from the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Slice off all but 1 inch of the remaining leaves. Peel and trim the bottom and stem of the artichoke. Halve the artichoke and scoop out the furry choke with a spoon. Cut the artichoke halves in half again, rub with the lemon and add both the lemon and the artichoke to the lemon water. Repeat with the remaining artichokes.
- In a large, ovenproof skillet, combine the 3 tablespoons of lemon juice with the olive oil, garlic, thyme and bay leaf. Drain the artichokes and add them to the skillet. Bring to a simmer over moderate heat, stirring the artichokes occasionally.
- Transfer the skillet to the oven and roast the artichokes for about 40 minutes, stirring a few times, until they are tender and browned in spots. Discard the bay leaf. Stir in the parsley and season the artichokes with salt and black pepper. Let cool.
- Arrange the prosciutto slices on a platter. Spoon the artichokes and their cooking liquid into a bowl and serve with bread and the prosciutto.
The artichokes can be prepared through Step 3 and refrigerated overnight. Serve at room temperature.
A tangy Sauvignon Blanc is the perfect match.