Ingredients

6 medium artichokes (1/2 lb each)

18 fresh flat-leaf parsley sprigs

1/4 cup olive oil

8 fresh thyme sprigs

1 head of garlic, cloves separated and left unpeeled

1 cup water

1/4 teaspoon black pepper

1 teaspoon salt

1 tablespoon extra-virgin olive oil

• Special equipment: a 6- to 8-qt heavy pot wide enough to hold artichokes in a single layer (about 11 inches in diameter)
• Accompaniment: crusty bread

Description

Food Editor Maggie Ruggiero Learned This Method Of Cooking Artichokes From A Close Friend Of Hers, Betty Alfenito, 'prop Stylist And Cook...

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