These oven-fried artichokes deliver all of the crispness of deep-fried with a fraction of the mess.
. Baby artichokes can be found in well-stocked grocery stores; look for spring onions in Latin supermarkets.2 tablespoons plus 1 teaspoon kosher salt, divided7 tablespoons canola or grapeseed oil, divided, plus more for baking sheets2 tablespoons fresh lemon juice Stir together wine, 3 cups water, olive oil, thyme, bay leaves, and 1 tablespoon salt in a large saucepan. Working with 1 artichoke at a time, trim and discard top 1/2 inch from artichoke. Remove and discard dark outer leaves.
Cover saucepan with parchment paper; bring wine mixture to a boil over medium-high. Reduce heat to medium-low; simmer until artichokes are just tender, about 20 minutes. Remove from heat; let stand 15 minutes. Drain artichokes; pat dry, and set aside.Preheat oven to 500°F. Cover saucepan with parchment paper; bring wine mixture to a boil over medium-high. Reduce heat to medium-low; simmer until artichokes are just tender, about 20 minutes. Remove from heat; let stand 15 minutes.
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