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Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 1 Lemon, halved
- 16 Baby artichokes
- 1/4 C Extra virgin olive oli
- 4 Cloves garlic, thinly sliced
- 1/4 t each, dried basil & sage
- 1 t Ground pepper
- Salt
Method
- Pour 8 cups water in large bowl and squeeze in juice from lemon. Remove tough outer leaves and trim about 1/2 inch off top. Cut each in half lengthwise and drop in water.
- Heat 10-12" saute pan or cast iron skillet over med high heat, add olive oil, and heat until smoking.
- Drain artichokes well and press between kitchen towels to remove most, but not all, water.
- Add artichokes to smoking oil and toss quickly to sear. When the sputtering subsides, add garlic, dried herbs, and pepper and cook, stirring frequently, until artichokes are tender and slightly crisp at edges, about 8-10 minutes
- Season with salt and serve at room temperature.
