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Baby Artichokes with Basil, Thyme, Sorrel, and Lemon

For this dish, baby artichokes are baked slowly with a combination of herbs, olive oil, and lemon.  It makes a nice starter to a spring menu.
Serves 4-6
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Ingredients
  

  • 12 baby artichokes , trimmed
  • 1 tablespoon fresh basil , finely chopped
  • 1 tablespoon fresh thyme leaves , finely chopped
  • 1 tablespoon fresh sorrel , finely chopped
  • 2 garlic cloves , minced
  • 4 tablespoons extra virgin olive oil
  • Juice from 1/2 lemon and 1/2 lemon , cut into wedges
  • Sea salt
  • Extra virgin olive oil for serving

Instructions
 

  • Bring a large pot of salted water to a boil. Add the artichokes and cook over medium-low heat for 15 minutes. Remove from the heat and drain.
  • Preheat the oven to 325°F.
  • Add the basil, thyme, sorrel, and garlic to a small bowl. Slowly add the olive oil and whisk to combine.
  • Place the artichokes in a small baking dish. Gently stuff the herb mixture underneath and in between the artichoke leaves and sprinkle a little over the top. Drizzle with the lemon juice and season with sea salt. Put the artichokes in the oven and cook for 1 hour. Remove from the oven.
  • Transfer the artichokes to a serving platter. Drizzle a little olive oil over the top and serve immediately with the lemon wedges.