12 baby artichokes, trimmed and halved lengthwise
¼ cup extra-virgin olive oil, plus additional for serving
¼ cup freshly squeezed lemon juice
4 garlic cloves, halved lengthwise
3 sprigs fresh thyme
Coarse sea salt or kosher salt
½ teaspoon whole black peppercorns
Combine water, the oil, lemon juice, garlic, thyme, 1 teaspoon salt, and peppercorns in a medium sauce pan.
Add the artichokes and bring to a boil over high heat. Cover the pan, reduce the heat to low and simmer for 15-20 minutes or until tender. Discard the thyme sprigs.
Serve the artichokes drizzled with olive oil, sprinkled with salt, and garnished with chopped parsley.
Recipe Property of Peter Berley