2 lbs baby artichokes
3 Tbs olive oil
2 lemons / 1.5 juiced and 1/2 for servin
4 garlic cloves, minced
Fresh parmesan cheese for grating on top before serving.
Handful of Italian parsley, finely chopped for garnish
JF Spicy Salt to taste
PROCESSPeel back trim the artichokes. Don’t be scared it’s just a few more minutes of prep and sort of therapeutic to do. The key is to work fast and get them into the lemon and olive oil mixture to prevent them from turning black once they are exposed to air.
In a large mixing bowl (preferably my swirl CB2 serving bowl) combine the juice of 1.5” lemons and 3 Tbs olive oil and the minced garlic. Stir to combine well.
Work with one artichoke at a time. With a sharp knife trim 1/3 off the top of the artichokes. Trim the stem down about 1/2”. Pull back and remove the outer leaves about 1/2 way through the artichoke until the pale green softer leaves are exposed. If you prefer you can subtly trim the exterior of the stem once the leaves are removed but it is not necessary. Cut them all Into quarters and immediately add to the bowl and coat completely with the mixture by giving it a few tosses.
Once all artichokes are trimmed and coated heat a medium / large sauté pan on medium. Once hot add the artichokes and cook stirring to start to brown all artichokes. If you want you can use tongs to flip them to get even crispy browning on both sides. Once they brown add a few tablespoons of water to the pan to give them a steam. You can cover with another pan if you want but it’s not necessary.
Once the water has evaporated you can crisp them up a bit more before transferring to a serving dish or bowl. Top with freshly grated parmesan cheese, some finely chopped Italian parsley and JF Spicy Salt to taste. Serve with the rest of the lemon and give a nice squeeze on top before eating.
Serve with a protein of your choice.