Name: Artichokes Braised with Garlic and Thyme
Cook time: 25 min
Total time: 1 hr
Yield: Makes 6 servings
Ingredients: 6 medium artichokes (1/2 lb each); 18 fresh flat-leaf parsley sprigs; 1/4 cup olive oil; 8 fresh thyme sprigs; 1 head of garlic, cloves separated and left unpeeled; 1 cup water; 1/4 teaspoon black pepper; 1 teaspoon salt; 1 tablespoon extra-virgin olive oil; Accompaniment: crusty bread; a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)

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Artichokes Braised with Garlic and Thyme

Food editor Maggie Ruggiero learned this method of cooking artichokes from a close friend of hers, Betty Alfenito, "prop stylist and cook extraordinaire." We love the wonderful pan sauce it yields, as well as the way it infuses the artichokes with a subtle hint of garlic.

Cooks' note:

Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.

Recipe notes

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