Pan Roasted Artichokes ___

Pan Roasted Artichokes


For the Artichokes:

  • 10 baby artichokes
  • 4 cloves of garlic - very finely chopped
  • 2 tablespoons fresh parsley - very finely chopped
  • extra virgin olive oil
  • 1 lemon
  • salt & pepper


Clean the artichokes by removing the outer leaves until you reach the yellow light green part of the artichoke.

Cut the top part of the leaves (about 3/4 inch), trim about 1/4 inch of the stem and peel the stem.

Cut the artichoke in half and place them in a bowl of water in which you have squeezed the juice of one lemon.

Clean all your artichokes and keep them in water for about 10 mins.

Put a very light coat of EV olive oil in a cast iron pan and let it get very hot.

Coat each piece of artichoke with a very thin film of EV olive oil and put them in the pan facing down.

Cook them for about 5-6 mins. or until they begin to turn brown.

Turn them over and cook them for another about 7-8 mins.

Put all the artichokes in a platter facing up.

In a little bowl, put 5 Tbs of EV olive oil and add the garlic and parsley.

Mix well and with a teaspoon spread over each artichoke.

Sprinkle with salt and fresh black pepper.