Pan Roasted Baby Artichokes

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 lbs baby artichokes, about 24
• 3 tablespoons fresh lemon juice
• olive oil
• kosher salt & freshly ground black pepper
• red pepper flakes
• 4 garlic cloves, minced fine
• 3 tablespoons fresh parsley, chopped
• coarse sea salt
• lemon wedges or red wine vinegar, for serving

Recipe

• 1 peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
• 2 place artichokes in a bowl, drizzle with lemon juice, and cover with water.
• 3 use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
• 4 drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
• 5 cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
• 6 transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
• 7 eat hot or room temperature.