Pan Roasted Baby Artichokes
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 24 baby artichokes
- Juice from 1 lemon
- Olive oil (enough for frying)
- Sea salt and fresh ground pepper
- A pinch of red pepper flakes
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- Lemon wedges
Instructions
- Fill a bowl with cold water and add the lemon juice.
- Peel off the first layer of artichoke leaves from each artichoke. Cut of the very top of the leaves and the stem, and then cut them in quarters, dropping them in the water as you go.
- Fill a deep skillet or Dutch oven with about an inch of olive oil and heat over medium heat until smoking hot. Drain the artichokes and dry them with a paper towel, and then carefully add them to the skillet (a slotted spoon works great for this). Add a generous pinch of salt and pepper and cook until the artichokes start to turn brown, stirring here and there, about 5 minutes or so.
- Add the red pepper, garlic and parsley and stir for another minute.
- Scoop out the artichokes, sprinkle with coarse salt and serve with lemon wedges.
Notes
Turn this into a main dish by pouring the artichokes, oil and all, into a bowl of fresh cooked pasta. Toss and enjoy!
Find it online: https://www.framedcooks.com/pan-roasted-baby-artichokes/