Fill a large bowl with cold water. Squeeze the juice from the lemons into the bowl, and set acidulated water aside. Cut about 1/2 inch from tips of artichokes, and pull off tough outer leaves. Using a sharp paring knife, trim tough fibrous stems, leaving only tender parts. Be careful not to cut away hearts. Cut artichokes in half lengthwise, and cut away the purple chokes. Place the artichoke halves in the bowl of acidulated water. Pour the chicken stock into a large stockpot. Add the thyme, garlic, peppercorns, salt, and olive oil. Set over high heat, and bring to a boil. Drain artichokes, and add to pot. Cover the surface of the stock with a double thickness of rinsed cheesecloth, completely submerging artichokes. Return stock to a boil, then reduce to a simmer. Cook until artichokes are just tender when poked with a knife, 15 to 20 minutes. Remove pot from heat; let artichokes cool in liquid. Drain; transfer to an airtight container. Store, refrigerated, up to 3 days. When ready to serve, drizzle with olive oil and top with thyme sprigs. Makes 24.

Comments: These artichokes make a fantastic addition to an antipasto or a simple salad.

Recipe

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy. Com