6 medium artichokes
8 tbsp lemon juice, freshly squeezed
2 large garlic cloves
3 tsp fresh thyme
8 oz soft goat's cheese
3 tbsp whipping cream
salt and freshly milled black pepper
3 tbsp butter
3 tbsp olive oil
Prepare the artichokes
Cut the stems and the tops of the leaves of the artichokes. Bring a large pot of water to boil and add 2 tablespoons of lemon juice to the water. Add the artichokes to the water, reduce to a simmer and cook for 25 minutes until soft. Use a sharp knife and check the stems. Drain well, put on kitchen roll and leave to cool completely. Once cold, and using a small spoon, remove the choke and the small leaves in the centre from each artichoke.
Prepare the stuffing
Crush the garlic. Put the whipping cream, goat’s cheese, 2 tsp garlic and 2 tsp thyme in a bowl and mix. Add salt and black pepper to taste.
Preheat oven to 400oF (205oC). Split the mixture between the artichokes, stuffing in to the centre. Put each artichoke into the centre of a square piece of foil big enough to fully cover the artichokes. Gather up foil around each artichoke, twisting the top of the foil securely. Put on a baking sheet and bake for 15 minutes until heated through.
In a heavy small skillet, melt the butter and add the olive oil. Add the lemon juice and bring to a simmer. Remove from the heat and stir in the remaining thyme. Add salt and black pepper to taste.
Remove the artichokes from foil and put on a plate. Drizzle the butter mixture around each artichoke.