Pan Roasted Baby Artichokes

1. 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. 2

   Place artichokes in a bowl, drizzle with lemon juice, and cover with water.

3. 3

   Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.

4. 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. 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. 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. 7

   Eat hot or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.