Baby Artichokes with Olives en Papillote

Have guests unwrap these packets at the table; the paper will give way to a fragrant mix of baby artichokes, olives, and thyme sprigs.

  • Servings: 4
Baby Artichokes with Olives en Papillote

Source: Martha Stewart Living, January 2006

Ingredients

  • 8 teaspoons fresh lemon juice, plus 1/2 lemon for water and wedges for serving
  • 8 fresh baby artichokes
  • 1 bunch fresh thyme (about 48 sprigs)
  • 1 garlic clove, very thinly sliced
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 16 brine-cured green olives, such as Picholine or Lucques, pitted and rinsed
  • Aioli, for serving

Directions

  1. Preheat oven to 350 degrees. Cut four 16-by-13-inch pieces of parchment paper; set aside. Fill a medium bowl with water; squeeze 1/2 lemon into water. Cut each artichoke in half lengthwise. Remove tough outer leaves; trim sharp tips with scissors and stems with a paring knife. Transfer to lemon water to prevent discoloration.

  2. Place about 12 thyme sprigs and a few garlic slices in center of 1 piece of parchment; top with 4 artichoke halves. Season with salt and pepper. Drizzle with 2 teaspoons lemon juice, then 1 tablespoon oil. Place 4 olives on top.

  3. Make a parchment packet: Bring long sides of parchment together. Make 1/2 inch fold, and crease; repeat twice, creasing firmly after each fold. Fold short ends downward, 2 or 3 times, creasing firmly after each fold. Tuck folded ends under packet; transfer to a baking sheet.

  4. Repeat with remaining thyme, garlic, artichokes, lemon juice, and oil, for a total of 4 packets. Bake until artichokes are tender when pressed through packet, 25 to 30 minutes. Serve packets on plates with aioli and lemon wedges.

Cook's Notes

If baby artichokes are unavailable, you can use 2 medium artichokes. Prepare as directed; remove the fuzzy chokes. Cut halves into 3 wedges, and divide among the 4 packets.

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