Pan Roasted Artichoke with Garlic and Lemon

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Pan Roasted Artichoke with Garlic and Lemon

 

2 lemons, quartered

4 large artichokes

1/2 cup extra virgin olive oil

salt and fresh ground pepper

6 cloves garlic, crushed

 

Fill a large bowl with cool water and juice the quarters of 1 lemon into the

bowl. One at a time, remove the tough outer leaves from an artichoke to

expose the light yellow core. Peel the stem end of the artichoke, keeping

about 1 inch of the stem intact and exposing the pale, tender core. Trim 1

inch off the top of the artichoke and cut the artichoke in half lengthwise

through the center.

With the tip of a spoon, scoop out the furry choke. Add the cleaned

artichoke halves to the lemon water and repeat with the remaining

artichokes. Keep the artichokes in the water until ready to cook; they will

keep 1 to 2 days in the water. Before cooking, spread the artichokes on

paper towels, sliced side down, to drain and pat dry.

In a large, wide-bottom saute pan over medium-high heat, warm the olive oil

until nearly smoking. Sprinkle the pan generously with salt and pepper.

Carefully place the artichokes, sliced side down, in the pan, making sure

they lie flat. Season the tops with salt and pepper and slip the garlic into

the spaces between the artichokes. Cook, occasionally shaking the pan to

keep the artichokes from sticking, until they are evenly browned underneath,

6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for

doneness.

Add the remaining lemon quarters to the pan, place a piece of foil over the

pan and cover with a lid to seal tightly. Remove the pan from the heat and

keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes.

Transfer the artichokes to a serving platter. Squeeze the juice out of the

cooked lemon wedges into the pan and whisk to scrape up any brown bits stuck

to the bottom. Pour the juice over the artichokes and serve. Serves 4.