The combination of artichokes, green garlic, colorful spring onions, and flowering thyme makes a delectable braise.

Ingredients

• artichokes
• spring onions
• green garlic
• fresh thyme
• white wine

Preparation

Trim:
12 small artichokes, or 4 medium artichokes (1 ½ to 2 pounds)

One at a time, cut off the top third of the artichokes. Pull off the tough outer leaves to expose the light green tender leaves. With a paring knife, trim away the dark green base of the leaves and the outer layer of the stems and cut off the end of the stem. Cut the artichokes into quarters lengthwise (cut larger artichokes into eighths) and cut out the chokes. To prevent discoloring, rub the cut artichokes all over with 1 lemon, cut in half.

Trim off the roots and upper stalks from:
1 green garlic stalk
1 spring onion

Cut the garlic and onion in half lengthwise and slice thin. In a medium saucepan, warm over low heat: 3 tablespoons olive oil.

Add the garlic and onion and 3 or 4 thyme sprigs.

Cook gently for about 5 minutes, and then add the prepared artichokes. Stir and continue cooking for 2 or 3 minutes. Season with salt and fresh-ground black pepper.

Add:
¼ cup white wine
¼ cup water

Cover and cook gently for 20 minutes or so, stirring occasionally, until tender and saucy. Taste for salt and finish with 2 tablespoons extra virgin olive oil.

Makes 4 servings.

Adapted from The Art of Simple Food by Alice Waters.