8 small artichokes
juice of 2 lemons, divided
5 garlic cloves, peeled
4 oz | 7 tbsp olive oil
salt to taste
freshly ground black pepper to taste
4 oz | 7 tbsp water
2 sprigs parsley
Wash and trim the artichokes and remove the tough outside leaves. Leaving the stalks on, peel the stalks and cut the artichokes into quarters. Sprinkle the artichoke quarters with lemon juice to prevent discoloration.
Heat the olive oil in a large heavy-bottomed pan. Place the artichoke quarters into the hot oil. Add the garlic and season with salt and plenty of coarsely ground pepper.
Stir in water and add the parsley. Cover and cook over a medium heat for 15 minutes, stirring occasionally.
Allow the artichokes to cool slightly in the pan, then transfer to plates.
Drizzle each plate with lemon juice. Season again with salt and pepper if desired and drizzle with remaining cooking liquid and/or additional olive oil.
May be served hot or cold as an appetizer.
Tags: appetizer (3) artichoke (1) easy (4) quick (4) vegetarian (5)
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