Herb-and-Lemon-Poached Baby Artichokes

Ingredients

• 1 cup water
• 4 lemons
• halved
• 12 baby artichokes (about 1 1/2 pounds)
• 1 cup olive oil
• plus more for serving
• 1 cup dry white wine
• 3/4 cup finely chopped red onion
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon black peppercorns
• 2 thyme sprigs
• 2 rosemary sprigs
• 2 sage leaves
• 4 bay leaves
• preferably fresh
• Fine sea salt

Instructions

1. In a large, deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet.
2. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves.
3. Using a sharp knife, slice off the top half of the leaves and peel and trim the stem.
4. Drop the baby artichokes into the lemon-infused water.
5. Add the 1 cup of olive oil and the white wine, onion, coriander seeds, peppercorns, thyme, rosemary, sage and bay leaves to the skillet.
6. Bring to a simmer over moderately high heat, then reduce the heat to low.
7. Cover and simmer until the artichokes are tender when pierced with a fork, about 20 minutes.
8. Let the artichokes cool in the cooking liquid for 30 minutes.
9. Transfer the artichokes to a work surface; discard the cooking liquid.
10. Cut the artichokes in half lengthwise and arrange them on a platter.
11. Drizzle the artichokes with a little olive oil, sprinkle with salt and serve warm or at room temperature.