Sauteed Baby Artichokes
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
33
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive OilDirections:
1
Using a sharp paring knife, trim the outermost layer of leaves from each artichoke
2
Trim stems and cut off top half of each artichoke
3
As you trim them, place them in a medium bowl, add the lemon juice and toss to coat
4
Transfer artichokes to a medium non-reactive saucepan
5
Add enough cold water to cover artichokes by 1-inch
6
Using a small heatproof plate, weight down the artichokes to keep them submerged
7
Bring to a simmer over high heat
8
Reduce heat to low and simmer until fork tender, about 15 minutes
9
Transfer to a colander to drain
10
Cut artichokes in 1/2 lengthwise
11
In a large skillet, heat olive oil over medium heat
12
Add artichokes in a single layer and cook until hot, about 3 minutes
13
Add garlic and parsley
14
Cook, stirring occasionally, for 1 minute more
15
Season with salt and pepper
16
Serve immediately