Inspired by artichauts à la barigoule, this recipe involves peeling away the tough outer leaves and turning the artichoke heart with a paring knife before briefly poaching them in an olive oil and lemon liquid. The difficulty lies in turning the artichoke neatly, not in the short cooking time.
Peel away the tough outer leaves of the artichokes with a knife until you reach the pale yellow-green tender leaves, trim the stem's skin and cut the top flat. Drop each turned artichoke immediately into water mixed with the juice of one lemon.
In a pot, combine the olive oil, crushed garlic cloves, thyme sprigs and bay leaf, add 1 cup of water and bring to the boil.
Drop the drained artichokes into the boiling liquid, add the salt and simmer over low heat for 8 minutes, until a knife tip pierces the heart easily.
Let the artichokes cool in their own liquid to room temperature for 20 minutes, then garnish with lemon slices and serve.
If you cut too close to the heart while turning the artichoke, you lose the flesh; stop peeling the leaves once you reach the pale yellow-green layer. Drop each piece into lemon water as you cut, or it will brown within minutes.
8 dakika yerine 12 dakika haşladım çünkü enginarlarım biraz büyüktü, bıçak ucuyla delince hâlâ diriydi, o yüzden birkaç dakika daha uzattım ve son halinde kalp kısmı yumuşacık oldu.
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