I grew up on artichokes and once I left the nest I was always eager to learn more ways of cooking and enjoying them. I first tasted this version of braised and marinated artichoke hearts in the early 70s when I worked for several summer seasons in Monte Carlo. I always make them as soon as I can find some baby artichokes which I did the other day at the great vegetable store in the Chelsea Market. I only bought a couple of pounds, so I made roughly half the version in the recipe below.
3/4 cup olive oil
1 large white onion, peeled, root left intact, and quartered
4 large cloves garlic, halved
4 to 5 pounds medium baby artichokes
3 ribs celery
1/2 small bunch thyme
2 sprigs winter savory or basil
12 sprigs parsley
3 bay leaves
1 tablespoon fleur de sel
1 cup dry white wine
4 cups water
Start oil, onion and garlic over very low heat while paring artichokes. Add bouquet after about 10 minutes.
Pare artichokes: Cut off stem end. Cut 2/3 leaves away.
Peel away outer leaves and leaves on stem.
Halve and remove choke w/ melon ball scoop.
Add pared artichokes to pan and stir. Add salt, wine, water.
Bring to a boil, lower heat, cover and cook about 1 hour, or until artichokes are tender.
Remove bouquet and cool to room temperature in covered pan.Chill if not serving the same day.
Serve at room temperature: Drain, dress w/ a little fresh oil and chopped parsley (and basil if available).