• 36 Ratings

This recipe comes to us courtesy of chef and author James Peterson.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.

    Advertisement
  • Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.

  • Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

Reviews

36 Ratings
  • 5 star values: 8
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0