Roman Style Fried Baby Artichokes

1. 1

   Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat.

2. 2

   Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste.

3. 3

   Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes.

4. 4

   Lower the heat and cook for 7 minutes more.

5. 5

   Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper.

6. 6

   Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.

7. 7

   Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper.

8. 8

   Refrigerate until cold and serve.

* Per serving · 4 servings · Values may vary.