Baby Artichokes with Orange and Thyme

Preheat oven to 325F.

Prepare artichokes by bending back outer leaves until they break off easily at base. Remove all leaves, leaving only tender light green and yellow leaves. Cut off top cone of leaves, and trim off dark green part of base. Halve artichokes, and, using a sharp paring knife, remove any center petals and choke that look prickly. Put each trimmed piece into acidulated water, and set aside.

Melt butter in a large ovenproof skillet over high heat. Add artichokes, 1 tablespoon of orange zest and one teaspoon of thyme. Season with salt and pepper. Cook, stirring or tossing constantly, until slightly softened, about 2 minutes. Transfer skillet to oven.

Bake, uncovered, until lightly browned and tender, for 25 to 30 minutes. Stir often, and if bottom of skillet begins to look dry, add 1 to 2 tablespoons of water to prevent scorching.

Remove from oven, cool slightly and cut each artichoke half into 2 pieces. Just before serving, return artichokes to skillet, and add remaining orange zest and thyme. Season with salt and pepper, and, over high heat, toss until heated through, for about 2 minutes.