- 2 artichokes, cleaned and halved (instructions at right)
- 1 lemon, sliced in approximately 6 rounds
- 2 sprigs fresh thyme, or ½ teaspoon dried
- 2 fresh bay leaves, or 1 dried
- 2 tablespoons extra-virgin olive oil
Preheat oven to 375°.
Place halved artichokes in a pan large enough for them to fit snuggly. Add water about ¼-inch high on artichokes. Add lemon, thyme, bay leaf and oil. Cover with foil and bake for 45 minutes to an hour, or until artichoke heart is tender.
Remove artichokes to a platter and garnish with additional lemon. Strain the artichoke cooking liquid to use as stock in recipes.
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