Pan roasted artichokes with lemon and garlic

By duckieq

Ingredients

• 6 c water
• 3 t fresh lemon juice
• 18 baby artichokes
• 3 t olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 large garlic cloves, halved
• 1/2 lemon thinly sliced
• 1 rosemary sprig
• 2 tsp fresh lemon juice

Preparation

Step 1

1) preheat oven to 425
2) combine water and 3t juice in bowl. cut off top 1/2" of chokes. cut stems to within 1" of base; peel stems. remove tough outer leaves. halve each lengthwise and add to water
3) drain artichokes; pat dry. combine chokes, oil, salt, paper and garlic in bowl; toss to coat. heat oven proof skillet over high heat. add half the artichoke mix and cook 1 minute each side til lightly browned. remove from pan and repeat with other half. return all to pan and add lemon slices and rosemary. bake at 425 for 20 minutes stirring once. remove rosemary leaves and sprinkle over chokes; discard the rosemary stem and any blackened lemon. sprinkle with 2 tsp lemon juice