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
How to Make It
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.
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