Baby Artichokes with Potatoes, Garlic, Olives and Shrimp

NY Times, 4/19/06, Mark Bittman

At least 10 baby artichokes
Vinegar for soaking (optional)
Lemon juice and wedges for serving
5 tablespoons extra virgin olive 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
½ cup dry white wine, stock or water
1 cup small black olives, like niçoise, pitted if you like
1 pound shrimp, peeled
1 tablespoon minced garlic
Chopped fresh parsley leaves for garnish.

1. Prepare artichokes by trimming stem, cutting off pointed tips, removing tough leaves and cutting in half. If there is a choke, remove it. As each artichoke is finished, drop halves into a 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.

Yield: 4 servings.