- 4 cups water
- 1 cup milk
- Salt and freshly ground pepper
- 1 cup instant polenta or cornmeal
- 8 small artichokes, halved if larger
- 1 tablespoon lemon juice
- 4 cloves garlic, peeled and sliced
- ½ cup chopped onions
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried
- 1 cup water
- ¼ cup olive oil
- Salt and pepper
Bring water and milk to a boil. Season with salt.
Add cornmeal in a thin stream, beating it together with the liquid. When it is absorbed, continue to beat for a minute or more according to package directions. If it is too thick, beat in more milk.
Season with more salt and pepper if needed.
Peel off the about a quarter of the artichoke's outer leaves until you see the pale green tender ones. Cut about ⅓ off the top and drop into a bowl of water with about 1 tablespoon of lemon juice to keep the cut edges from discolouring.
Drain artichokes and place in a skillet or saucepan that will hold them in one layer. Add garlic, onion, thyme, water and olive oil. Bring to boil over medium high heat. Cover, turn heat to low and simmer them for about 15 minutes or until nearly tender. Remove lid and simmer for 10 to 15 minutes longer or until base of artichokes are easily pierced with a fork and the sauce has reduced.
Remove artichokes from cooking liquid and if needed boil liquid for a few minutes longer or until it emulsified. Season with salt and pepper to taste and pour over artichokes.