Braised Baby Artichokes with Garlic, Thyme, and Parmesan

I have so many things to tell you guys, I don't even know where to start. I have been running around like a chicken with its head cut off in the past few weeks, working like crazy, going to concerts, reconnecting with old friends, and of course, baking, but you will hear all about that presently. I guess for now, I will start with the best and the most important - spring is finally here! Yes, our frigid 50F temperatures (please do not laugh, I own one jacket and it's not cut out for 50F) seem to be in abatement and the farmer's market is once again inspiring me with something more than potatoes and onions. Speaking of that, I visited the farmer's market in Santa Monica this past weekend with my mom! Going with her is really an adventure. She spins like a top through the crowded stalls, a petite bundle of purposeful energy, doing five things at the same time and somehow still managing to sample the cheese. I can't keep up with the woman, but it's always fun to watch her work her magic as our bags fill up with goodies. Check out a few pictures I managed to take while she was off charming the flower seller:



By the end of the morning -- even though I felt like I'd run a marathon and my mom was still as fresh as the strawberries you see in the photos above -- we were both eager to go home and do something with the bounty we scored at the market. Specifically, braised baby artichokes with garlic, thyme and Parmesan from my new favorite book, Chez Panisse Vegetables. Warming our hands over the stove and soaking up the juices with my favorite whole grain bread, we thought it was the perfect end to a perfect day.

I have to warn you, though, these little guys are addictive. Take it from someone who has an iffy relationship with artichokes and still kept eating and eating and eating them. And with a taste this hearty, warm and satisfying, and ingredients like artichokes, garlic, thyme and lemon, it's even harder to resist (resistance is futile... just had to put it in there for all the Star Trek geeks like me). I'm putting this on my party-dish circuit and I can't wait to make it again!

Braised Baby Artichokes with Garlic, Thyme, and Parmesan

1 lemon, halved
About 20 very small artichokes (as you can see in the photo, mine were slightly larger than "small", so I used about 15 and sliced them in half after peeling)
5 large cloves garlic, thinly sliced
1/3 cup olive oil (I dialed this back to 1/4 cup)
1 cup water
4 sprigs thyme
Salt
Parmesan cheese

Fill a medium-sized bowl with cool water, and squeeze 1 half of the lemon into the water.

Cut off all but about half an inch of the artichoke stems, and trim off the tops to remove any thorns. Break and peel off the outer layers of leaves until the tender, yellowish inner leaves show. (Irene's note: it's also possible to use bottled artichokes preserved in water for this. Shh... I won't tell. If that's what you are doing, skip to the next paragraph.) If you want, pare the ragged edges of the base where the outer leaves were torn off. If your artichokes are only small – as opposed to very small – cut them in half from stem to tip. If there is a choke inside, use a demitasse spoon (or something similar) to scoop it out. As you finish working with them, drop the prepared artichokes into the bowl of lemon water.

In a shallow, nonreactive pan combine the artichokes, garlic, olive oil, water, and thyme. Season lightly with salt, cover, and bring to a gentle simmer. Cook for 10 minutes, until the artichokes begin to soften, shaking the pan occasionally. Remove the lid, raise the heat slightly, and cook for a few minutes more, shaking the pan occasionally, until the artichokes are soft and tender. Salt again, and squeeze the other half of the lemon into the pan.

Serve the artichokes warm, with some of their liquid and with curls of Parmesan on top. (Irene's note: I would also have generous slices of warm farmer's bread or baguette to sop up the juices - that's the best part!)

Serves 4.