These artichokes are little, but they're completely mature vegetables. Accented with garlic and lemon, they make a lovely first course or side dish. Delicious, Quick Side Dishes

Grace Parisi
April 1997

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add 3 tablespoons of the lemon juice to a large bowl of water. Working with one artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Halve each of the artichokes, then drop them into the lemon water.

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  • Drain the artichokes and blanch them in the boiling water until tender when pierced with a knife, about 3 minutes. Drain well.

  • Meanwhile, melt 1 teaspoon of the butter in the oil in a large nonreactive skillet. Add the garlic and cook over high heat for 10 seconds. Add the artichokes, season with salt and pepper and cook, turning once, until golden brown, about 5 minutes. Stir in the remaining 1 tablespoon of lemon juice and 1 teaspoon of butter and serve.

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