Sauteed Baby Artichokes With Garlic and Olive Oil

1. 1

   Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves.

2. 2

   Trim stems, and cut off thorny tops about 3/4 of an inch down.

3. 3

   Cut in halves or quarters, depending on artichokes' size.

4. 4

   Hold in a bowl of cold water with juice of a lemon.

5. 5

   Add olive oil to an 8-inch skillet.

6. 6

   Dry artichokes.

7. 7

   Heat oil, and add garlic and artichokes, sauteing over medium heat for 5 to 7 minutes on each side, until fork tender.

8. 8

   Sprinkle with parsley, and season with coarse salt and pepper.

9. 9

   Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.