Name: Baked Artichokes with Fennel
Ingredients: 4 artichokes (1/2 pound each); 1/2 lemon, plus 1/2 teaspoon fresh lemon juice; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 medium fennel bulbs—trimmed, halved lengthwise, cored and finely chopped; 1 large red onion, finely chopped; 4 garlic cloves, thinly sliced lengthwise; 1 teaspoon thyme leaves; Salt and freshly ground pepper; 2 tablespoons finely chopped flat-leaf parsley, plus 1/2 cup leaves; 1/2 cup coarse fresh bread crumbs

Suzanne Goin buys her artichokes at the Santa Monica farmers' market. When shopping for artichokes, choose those that are firm and fresh with tightly closed leaves.Plus: More Vegetable Recipes and Tips

Suzanne Goin

Updated on June 19, 2015

Baked Artichokes with Fennel — Photo: © Quentin Bacon

Yield:

4 1-course servings

Ingredients

4 artichokes (1/2 pound each)
1/2 lemon, plus 1/2 teaspoon fresh lemon juice
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 medium fennel bulbs—trimmed, halved lengthwise, cored and finely chopped
1 large red onion, finely chopped
4 garlic cloves, thinly sliced lengthwise
1 teaspoon thyme leaves
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley, plus 1/2 cup leaves
1/2 cup coarse fresh bread crumbs

Directions

Using a sharp knife, trim the artichoke stems to 1 inch and cut off 1 inch from the tops. Using kitchen shears, trim 1/2 inch from the leaves. Halve the artichokes lengthwise and, using a melon baller or spoon, scoop out the small spiky leaves and hairy chokes; leave a few layers of leaves. Rub the cut parts of the artichokes with the halved lemon and set them, cut side down, in a large steamer basket. Steam the artichokes over boiling water until the hearts are tender, about 10 minutes.
In a large deep skillet, heat 1/4 cup of the oil until shimmering. Add the fennel and onion and cook over moderately high heat, stirring, until translucent, about 5 minutes. Add the garlic and thyme, season with salt and pepper and cook until the vegetables are just beginning to brown, about 4 minutes longer. Remove from the heat and let cool slightly, then stir in the chopped parsley.
Preheat the oven to 375°. Toss the bread crumbs with 1 tablespoon of the oil and spread them on a baking sheet. Toast for about 3 minutes, or until golden. Transfer the crumbs to a plate. Raise the oven temperature to 450°.
Heat 1 tablespoon of the oil in a very large skillet. Pat the artichokes dry and add them to the skillet, cut side down. Cook over moderate heat until deep golden, about 4 minutes. Arrange the artichokes, cut side up, in a large baking dish and fill them with the fennel mixture. Sprinkle with the toasted bread crumbs and bake for about 15 minutes, or until heated through.
Arrange 2 artichoke halves on each of 4 plates. In a bowl, toss the parsley leaves with the remaining 1 tablespoon of oil and the 1/2 teaspoon lemon juice and season with salt and pepper. Top the artichokes with the parsley and serve.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated overnight.

Suggested Pairing

Artichokes make wines taste sweeter, so stick to a white—the effect is less noticeable. This rich, aromatic dish points to a full-bodied Chardonnay. Look for fruity California bottles.