Cook artichokes: peel the stem, cut off the top third or so, rub the exposed cuts with a lemon, and steam. Meanwhile, melt butter with thyme, lemon zest, and a dried hot pepper. When you can easily pull a leaf off the bottom, add lemon juice and extra virgin olive oil to the “sauce”. Eat slowly, saving the heart for last.
In other news, the carote in agrodolce were absolutely delicious. The raisins add a really delightful dimension beyond the sweet vinegar. While I enjoyed their flavor, the pine nuts had a mealy texture—perhaps pre-toasting would avoid that.