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 tsp pepper
1 tsp salt
1 tbsp extra-virgin olive oil
Special equipment:
6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)
Accompaniment: crusty bread
Directions
1.
Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a spoon.
Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
Put artichoke in a large bowl of cold water.
Repeat with remaining artichokes.
Remove artichokes from water and push 3 parsley sprigs into center of each.
Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
Transfer artichokes, thyme, and garlic to a platter.
Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute.
Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt.
Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce.
Garlic cloves can be peeled and spread on crusty bread.
Cooks' note:
Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.
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