Instructions

1. 1
   Squeeze the juice of half the lemon into a large bowl of cold water; reserve the zest and the other lemon half. This acidulated water keeps the artichokes from browning as you trim.
2. 2
   Trim the artichokes: snap off tough outer leaves until you reach the tender pale-green ones, cut off the top third, peel the stem, and halve each lengthwise. Scoop out the fuzzy choke with a spoon. Drop halves into the lemon water as you work.
3. 3
   Toast the hazelnuts in a dry skillet over medium heat, 5–7 minutes, shaking often, until fragrant and the skins begin to crack. Wrap in a clean tea towel and rub to remove loose skins. Coarsely chop.
4. 4
   Heat olive oil in a wide, heavy lidded sauté pan over medium. Add shallots and a pinch of salt; cook 3 minutes until translucent.
5. 5
   Mince 2 of the garlic cloves and add to the shallots along with the thyme and bay. Cook 30 seconds until fragrant.
6. 6
   Drain the artichokes and arrange cut-side down in the pan. Pour in the wine and let it reduce by half, 2–3 minutes.
7. 7
   Add the stock, season with salt and pepper, cover, and lower the heat to a gentle simmer. Braise 25–30 minutes, turning halfway, until the hearts are tender when pierced.
8. 8
   While the artichokes braise, mince the remaining 2 garlic cloves as fine as you can and combine with the hazelnuts, parsley, and reserved lemon zest in a small bowl. Stir in the hazelnut oil. Season with flaky salt and a pinch of Aleppo pepper. Taste and adjust; the gremolata should be bright, crunchy, and just barely salty.
9. 9
   When the artichokes are tender, uncover and raise the heat to reduce the braising liquid to a glossy, spoonable sauce, 3–4 minutes.
10. 10
    Transfer the artichokes cut-side up to a warm platter and spoon the pan sauce over them.
11. 11
    Shower generously with the hazelnut gremolata. Squeeze a little of the reserved lemon half over the top. Serve warm or at room temperature with crusty bread to catch the sauce.