- 3-4 globe artichokes
- 1 large lemon, divided
- Olive oil
- 3 large garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 cup Pecorino Romano cheese (or more to taste)
- Salt and freshly ground black pepper
In a large bowl, combine about 4 cups water with juice from 1/2 of lemon.
Use a serrated knife to cut off top inch of each artichoke.
Using scissors, trim thorny tips from leaves.
Trim end of stem and quarter artichokes lengthwise.
Use a spoon to scoop out hairy choke.
Keep cut artichokes in lemon water as you work to prevent discoloration.
Heat a large sauté pan with a lid or a Dutch oven over medium-high heat and generously coat with oil.
Drain and thoroughly dry artichokes. Season with salt and pepper.
Add to pan and gently toss until just browned.
Add garlic and stir for about 30 seconds.
Add wine, chicken broth, thyme and bay leaf.
Bring to a boil, then reduce to a simmer.
Cover and simmer for 25-30 minutes, or until tender.
Remove from broth and serve, sprinkled with juice of remaining lemon and cheese.