Food & Cooking Recipes Appetizers Baby Artichokes with Olives en Papillote 4.3 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Have guests unwrap these packets at the table; the paper will give waytoafragrant mix of baby artichokes,olives, and thyme sprigs. Ingredients 8 teaspoons fresh lemon juice, plus ½ 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 ¼ cup extra-virgin olive oil 16 brine-cured green olives, such as Picholine or Lucques, pitted and rinsed Aioli, for serving Directions 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. 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. 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. 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. Rate it Print