Recipe courtesy of Cat Cora
1 hr 45 min
45 min
4 to 6 servings


  • 6 artichokes hearts, cleaned and quartered (24 count)
  • 1 cup lemon juice
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 bay leaf
  • 2 tablespoons finely chopped thyme
  • 1 tablespoon minced garlic
  • 4 ounces white wine
  • 2 cups extra-virgin olive oil
  • Chopped parsley, for garnish


Preheat oven to 350 degrees F.

Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley.

Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.

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