Ingredients

At least 10 baby artichokes

Vinegar for soaking (optional)

5 tablespoons extra virgin oilive oil

1 pound waxy potatoes, like red skinned “new” potatoes or fingerlings, peeled and cut, if necessary, into 1-inch chunks

Salt and pepper

Several sprigs of thyme

1/2 cup small black olives like nicoise, pitted if you like

1 pound shrimp, peeled

1 tablespoon minced garlic

Chopped fresh parsley leaves for garnish.

Preparation

  1. Prepare arichokes by trimming stem, cutting off pointed tips removing rough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into bowl of cold water with about 10 percent vinegar or lemon juice.
  2. Put four tablespoons olive oil in a large skillet and turn heat to medium. Drain artichokes and place in skillet. Add potatoes and cook until vegetables are glossy and beginning to soften; do not brown. Sprinkle with salt and pepper; add thyme and liquid. Bring to a boil, cover and adjust heat so mixture simmers.
  3. Cook just until potatoes are tender, about 15 minutes, then uncover and raise heat again. Stir in olives, shrimp and garlic and cook, stirring occasionally, 3 to 5 minutes, or until shrimp are pink. Taste and adjust seasoning, then garnish and serve with lemon wedges.