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Pan Roasted Artichokes

By

Vegetables

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Ingredients

  • 10 Baby artichokes
  • 4 cloves of garlic, very finely chopped
  • 2 tablespoons parsley, finely chopped
  • EV Olive Oil
  • 1 Lemon
  • Salt and pepper

Details

Preparation

Step 1

Clean the artichokes by removing the outer leaves until you reach the yellow part of the artichoke. Cut the top of the leaves (about 3/4 inch), trim about 1/4 of the stem and peel the stem Cut the artichoke in half and place in a bowl of water in which you squeezed the juice of a lemon.
Clean all the artichoke and keep them in water for about 10 minutes.
Put in a very light coat of olive oil in a cast iron pan and let it get very hot.
Coat each piece of artichoke with a very thin film of olive oil and put them in the pan, facing down.
Cook them for about 5-6 minutes, or until they begin browning.
Turn them over and cook them for about -8 minutes,
Put the artichokes in a platter facing up.
In a little bowl put 5 tablespoons of olive oil and add the garlic and parsley.
Mix well and with a teaspoon spread over the artichoke
Sprinkle with salt and pepper

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