Pour 1 qt cold water into a large bowl. Squeeze in the juice of 1 lemon. Working with a few artichokes at a time, trim off the top 1/2 inch and peel off 2 layers of the outer leaves, then trim the base. Cut each artichoke in half lengthwise and place in the lemon water. Preheat oven to 450 degrees.
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Drain the artichokes well and transfer to an overproof, heavy, medium skillet. Add the wine and 2 tbsp evoo. Cover with foil, poke a small hole in the top and bring to a simmer over medium-high heat. Cook, covered, for 8-10 minutes, shaking the pan occasionally (the mixture will begin to sizzle when done). Uncover, lower the heat to medium and add the garlic, remaining 1 tbsp evoo, 1/2 tsp salt and a few grindings of pepper. Cook, stirring often, until the artichokes are tender and browned in spots, about 5 minutes.
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Meanwhile, prepare the crumb topping- in a large bowl, mix the breadcrumbs and 1/4 tsp salt and pepper. Finely grate the zest of the remaining lemon. Using the large holes of a box grater, shred in the butter. Toss in the cheese and thyme, then work the mixture with your fingertips until it begins to clump.
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