There are plenty of baby artichokes in the supermarket, so it’s time to prepare my favorite recipe again. This recipe is always a bit different and, although it could seem complicated while explaining, it’s super easy. Chop the end of the stems of 10 baby artichokes (quantity for 4p, = ideal as a starter). Wash the artichokes and put them in a large pan. Add 4 garlic cloves, 1 peeled onion, ½ lemon with skin, 2 dried peperoncini, 1 table spoon of mustard, 250 ml of white wine, 1 table spoon of fennel seeds, fresh thyme, 2-3 bay leaves, a drizzle of olive oil. Add water to the pan to cover the artichokes at least halfway. Close the pan and put on the fire. Boil the artichokes until the leaves are easy to be removed (for babies 20-30 mins of boiling time). Leave the artichokes in the water for at least 1 night ( without the lemon to prevent bitterness).
Remove the artichokes from the pan. Remove the bay leaves and thyme. Boil the liquid until reduced to ½. Blend, taste, add pepper and salt. If you prefer a thick sauce, you can use some starch. If you prefer a creamy sauce, add some cream. If you prefer a vegan sauce, add some soy cream.
Serve the artichokes at room temperature with the hot sauce. Remove the leaves, one by one, dipping in the sauce. Put the chopped stem and the heart in the sauce and eat it all!