Pan Roasted Baby Artichokes
photo by threeovens
- Ready In:
- 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
- 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).
- Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
- Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
- Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
- 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.
- Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
- Eat hot or room temperature.
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