Marinated Baby Artichokes

• 2 lemons
• 1 1/2 pounds baby artichokes
• 1 head garlic, cut in half
• 2 tablespoons whole black peppercorns
• 2 tablespoons coarse salt
• 1/4 cup extra-virgin olive oil
• 1 small bunch fresh thyme
• Pinch of freshly ground black pepper

1. Fill a large bowl with cold water; juice 2 lemons into the water.
2. Set aside.
3. Trim the spiky tops, tough stems, and outer leaves from the artichokes; halve lengthwise.
4. Scrape any pink choke out from the center, leaving the artichoke half intact.
5. Transfer cut artichokes to acidulated water immediately.
6. Drain the artichokes.
7. Fill a large saucepan with water.
8. Add the artichokes, garlic halves, peppercorns, 1 1/2 tablespoons salt, 2 tablespoons olive oil, and thyme to saucepan.
9. Set over high heat; bring to a boil.
10. Reduce heat; simmer, using a few layers of cheesecloth or a plate to keep the artichokes submerged, until tender when pierced with a sharp knife, about 5 minutes.
11. Remove from the heat, and drain.
12. Reserve the artichoke halves, some of the garlic, and a few sprigs of thyme.
13. Place in a bowl, and drizzle with the remaining 2 tablespoons olive oil.
14. Season with the remaining 1 1/2 teaspoons salt and pepper.
15. Keep refrigerated, up to 5 days, until needed.

lemons, baby artichokes, garlic, whole black peppercorns, coarse salt, extravirgin olive oil, thyme, ground black pepper

Taken from www.epicurious.com/recipes/food/views/marinated-baby-artichokes-392696 (may not work)