1 1/2 cups water, plus more for soaking the artichokes
1 cup dry white wine
1 thyme sprig, or 1/4 cup basil leaves torn into small pieces, or 1/4 cup coarsely chopped Italian parsley leaves
Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.
1Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
2Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
3Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.