Ingredients

24 baby artichokes, peeled and trimmed of their leaves and stored in water with juice from 1 lemon
4 tbs. capers, drained from their brine
4 tbs. sumac, ground (available at Kalustyan's)
4 tbs. pine nuts, toasted
2 cups olive oil
2 garlic cloves
2 tbs. peppercorns
1 bay leaf
2 sprigs thyme
10 mint leaves, coarsely chopped

Instructions

To toast pine nuts: Place them in a pan over medium heat or bake them at 200 degrees for 5 to 6 minutes, shaking constantly until they turn a nice deep brown. In a medium pot, add the drained artichokes, olive oil, garlic, peppercorns, bay leaf, and thyme. Cook the artichokes over medium heat until tender, making certain the oil never comes to a boil. When tender, remove the artichokes with a slotted spoon and place in a large bowl. Add the capers, sumac, pine nuts, and mint, and toss gently to combine. Leave to marinate overnight and serve at room temperature. (Published 2009)