Marinated Artichokes

20 small artichokes
1-2 green garlic, or garlic cloves
1 bottle dry white wine
1 small bunch thyme
1 small bunch parsley
1 ½ -2c. extra virgin olive oil
1 bay leaf
2 lemons

This recipe is easier than it sounds. Bring 1 1/2 qt. of water and the wine to a boil in a large non -reactive stock pot. Add a few of the thyme and parsley sprigs, bay leaf and enough salt to make the mixture slightly salty. Then add the artichokes whole and untrimmed. Turn down to a simmer, until a knife slides easily into the heart of the artichoke. This should be about 20 minutes. Be careful to not overcook them or they will become mushy. Remove the artichokes with a strainer and allow them to cool.

While the artichokes are cooking, prepare the marinade. Zest and juice the lemons, add a tsp. of salt, plenty of fresh ground pepper, and slowly whisk in the olive oil. In another bowl, combine the green garlic, finely minced, with the remaining herbs finely chopped.

Now return to the artichokes. Peel the tougher outer leaves down to the tender pale green ones. Trim off the tops and part of the stem. Halve or quarter the artichokes and add to the lemon-olive oil mixture, tossing occasionally, as you continue with the others. Add the herbs adjust then salt or lemon as desired. Refrigerate until ready to use. These will last 4 -5 days in the refrigerator.