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Ingredients

• 1 cup  water
• 4   lemons, halved
• 12   baby artichokes (about 1 1/2 pounds)
• 1 cup  olive oil, plus more for serving
• 1 cup  dry white wine
• 3/4 cup  finely chopped red onion
• 1/4 teaspoon  coriander seeds
• 1/4 teaspoon  black peppercorns
• 2   thyme sprigs
• 2   rosemary sprigs
• 2   sage leaves
• 4   bay leaves, preferably fresh
•   Fine sea salt

Description

William Abitbol Sources A Special Variety Of Small Provencal Artichoke Known As Artichaut Poivrade (also Called Just Poivrade) For This Simple Dish, But Regular Baby Artichokes Are Just As Delicious Here. The Artichokes Are Infused With Flavor From Their

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