Pan-Roasted Artichokes With Garlic And Lemon

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Pan-Roasted Artichokes With Garlic And Lemon

 

2 lemons, quartered

4 large artichokes

1/2 cup extra-virgin olive oil

salt to taste

freshly ground black pepper to taste

6 garlic cloves, peeled, crushed

 

Fill a large bowl with cool water. Squeeze the juice

from the quarters of 1 lemon into the bowl.

Working with 1 artichoke at a time, remove the tough

outer leaves 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. Using

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 may be stored in

the refrigerator for 1 to 2 days. Just before cooking,

spread the artichokes on paper towels, sliced-side

down, to drain and pat dry.

In a large, wide-bottom sauté 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 with salt

and pepper and slip the garlic into the spaces between

the artichokes. Cook, shaking the pan occasionally 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. Reduce the heat to medium-low and cook

for 5 minutes more. 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 from the cooked lemon wedges into the pan

and whisk to scrape up any browned bits stuck to the

pan bottom. Pour the juice over the artichokes and

serve. Serves 4.

 

 

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