Roasted Artichokes & Prosciutto

Directions

• Step 1 Preheat the oven to 325 degrees F.
• Step 2 Squeeze some of the juice from the lemon halves into a large bowl of water.
• Step 3 Working with 1 artichoke at a time, snap off the dark green outer leaves.
• Step 4 Slice off all but 1 inch of the remaining leaves.
• Step 5 Peel and trim the bottom and stem of the artichoke.
• Step 6 Halve the artichoke and scoop out the furry choke with a spoon.
• Step 7 Cut the artichoke halves in half again, rub with the lemon and add both the lemon and the artichoke to the lemon water.
• Step 8 Repeat with the remaining artichokes.
• Step 9 In a large, ovenproof skillet, combine the 3 tablespoons of lemon juice with the olive oil, garlic, thyme, and whole bay leaf.
• Step 10 Drain the artichokes and add them to the skillet.
• Step 11 Bring to a simmer over moderate heat, stirring the artichokes occasionally.
• Step 12 Transfer the skillet to the oven and roast the artichokes for about 40 minutes, stirring a few times, until they are tender and browned in spots.
• Step 13 Discard the bay leaf.
• Step 14 Stir in the parsley and season the artichokes with salt and black pepper.
• Step 15 Let cool.
• Step 16 Arrange the prosciutto slices on a platter.
• Step 17 Spoon the artichokes and their cooking liquid into a bowl and serve with bread and the prosciutto.