Serious Eats - seriouseats.com

I didn't realize there was any airport food out there that was actually worth buying. It always seemed to me the be a movie theater situation where you're trapped with no options except bad food at high prices.

Wow! Still licking my fingers after cooking this great recipe!

A couple comments: I substituted the rosemary for fresh thyme... not exactly a radical move, but for anyone wanting to make this, it's a worthy substitution if you have on but not the other. Also, I used plain old 12" foil and had no problem - just make sure you seal it well!

Also, the 7-minute cooking time was dead on. It didn't overcook nor did I have to throw it back on the skillet for a second or two more.

Gina - just went through all the steps and I'm not posting with everything in my belly. I must say it was great - not the type of meal I typically cook in my kitchen. And even though there was no meat, the artichokes here are clearly the star of the show and their flavor shone through with a perfect balance of the other flavors. I must say, due to it being a somewhat obscure item, I did not implement the leek, but rather just did with the lemon/artichoke combo with the addition of some hot peppers and spices.

For the most part everything came out as it should have. My only self-criticism was that I perhaps should have let the chokes steam a bit more since they still had some tougher/chewier regions when I sat down with it.

Oh, and I don't know how relevant it was, but I cooked this dish in Spain - and the artichokes I got were the smaller ones, not the larger ones more common in the US.