Lemon-Braised Artichokes

By Hklbrries

In the 1930s, Louis Iacopi's father emigrated from Italy to California, where he began farming. Today Louis, 68, and his son, Mike, carr on the tradition together. On 150 acres, they grow peas and beans (which they distribute wholesale) and lush, meaty artichokes, which they sell at San Francisco's Ferry Plaza Farmer's Market. The bustling space "has really helped us stay afloat," says Louis. With most of the country's produce coming from large corporate farms, working a family farm is never easy, Louis says: "You've got to love it, or you wouldn't do it."

Ingredients

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 medium yellow onion, thinly sliced
• 8 sprigs thyme
• 4 cloves garlic, smashed
• Kosher salt
• Pepper
• 2 medium artichokes

Details

Servings 4

Preparation

Step 1

Heat oven to 350 F.

In a medium Dutch oven, combine the oil, lemon juice, onion, thyme, garlic, ¼ cup water, 1½ teaspoons salt, and ¼ teaspoon pepper.

Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes.

Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.