The difference between "baby" and regular (ahem... adult?!) artichokes, is that the choke in the former is still edible. After you snap off the firm green outer leaves and chop off the top, the rest of the vegetable can be used whole. Just drop the trimmed artichokes into a mixture of 2 cups water and 2 cups broth, with juice of 1 lemon, salt, bay leaves, thyme, garlic, and peppercorns. Bring the concoction almost to a boil, reduce heat and simmer, covered, until the leaves are tender (20-30 min). Cool to room temperature and chill overnight or up to 3 days.
A day or two later, drain the artichokes and let them warm up to room temperature. Cut them in half and place onto serving plates together with mozzarella balls or hard-boiled eggs. Drizzle olive oil and sprinkle salt and pepper over both. Serve with an aioli sauce or, in our case, a salad.
- 2 cups chicken broth
- 2 cups water
- 1 lemon
- 2 tsp kosher salt
- 3 bay leaves
- 15 thyme sprigs
- 4 garlic cloves
- 1 tsp black peppercorns
- baby artichokes (6-24)
- 8 oz fresh mozzarella balls
Or: several hard-cooked eggs
- 2 Tbsp extra-virgin olive oil
- black pepper
- aioli