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
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.
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