Ingredients:

  • 4 medium artichokes
  • 1 lemon, halved (1/2 for acidulated water, 1/2 for finishing)
  • 4 cups water (950ml)
  • 3 tablespoons olive oil (45ml)
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving (optional)

Instructions:

  1. Fill a large bowl with water and squeeze in the juice from half a lemon. This creates acidulated water to prevent browning.
  2. Remove the outer, tough leaves of the artichokes until you reach the pale green/yellow leaves.
  3. Cut off the top two inches of the artichoke.
  4. Trim the stem and peel away the tough outer layer (optional).
  5. Quarter the artichokes and remove the fuzzy choke with a spoon.
  6. Immediately place the artichoke hearts into the acidulated water.
  7. Drain the artichoke hearts and pat them dry with paper towels.
  8. Heat olive oil in a large skillet over medium heat.
  9. Add the artichoke hearts to the skillet and sauté, stirring occasionally, until they are tender and lightly browned, about 8-10 minutes.
  10. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic!
  11. Squeeze the juice from the remaining half of the lemon over the artichoke hearts.
  12. Season with salt and pepper to taste.
  13. Stir in the chopped parsley.
  14. Serve immediately with lemon wedges, if desired.