Planning and Preparing a Vegetarian Seder in LA meant an absolute orgy of Farmer’s Markets. Ilana, Amanda, and I went to three of them in 6 days! Walnut-Sized baby red artichokes were irresistible, and we trimmed and simmered them in a rich Provencale style bath of olive oil, fresh herbs, aromatics, and lemons picked right from the tree outside John and Ilana’s bedroom.
4 lemons, halved
24 baby artichokes (or more or less– tiniest ones you can find)
1 cup olive oil, plus more for serving
1 cup dry white wine
1/2 cup finely chopped red onion
1/4 teaspoon coriander seeds
1/4 teaspoon black peppercorns
2 thyme sprigs
2 rosemary sprigs
2 sage leaves
4 bay leaves, preferably fresh
Fine sea salt
- In a deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and most of the stem. Drop the baby artichokes into the lemon water.
- Add olive oil and remaining ingredients to the pan, and bring to a simmer over medium heat. Reduce heat to low, cover, and cook until the artichokes are tender, and easily pierced with the tip of a knife, about 20-30 minutes, depending on the size of the artichokes. Go by the knife, not the clock.
- Turn off the heat, and leave artichokes in the cooking liquid until cool.
- Drain artichokes, discard cooking liquid. Cut each artichoke in half and arrange on a platter. Sprinkle with sea salt, a squeeze of lemon, and if you feel the need, another drizzle of olive oil.
- Can be made ahead, keep refrigerated in an airtight container, bring to room temperature before serving