By Bruce Neyers

Friday 25th February, 2022

Ingredients:

• 2 ½ pounds baby artichokes
• Juice of 1 to 2 lemons
• ½ cup Extra virgin olive oil
• 2 tablespoons chopped fresh Italian parsley
• Kosher salt and fresh ground pepper

Preparation:

1. Snap off the outer leaves of artichokes, leaving only white leaves. Trim stems and cut off thorny tops. As you trim the artichokes, place in medium bowl of cold water and add lemon juice. Cut artichokes into quarters.
2. Drain the artichokes and pat dry.
3. Sauté the artichokes in extra virgin olive oil over medium heat until they soften. They should be tender to a fork’s touch. Approximately 4 to 6 minutes.
4. Season with salt and pepper and sprinkle with chopped parsley, then serve