Artichokes are filled with body-boosting nutrients: vitamins C and K, antioxidants, and tons of fiber (7-10 grams in a medium artichoke!). And with Scott’s addition of simple, wholesome ingredients like lemon, olive oil, and parsley, this is a rich-tasting treat you can feel good about.
Baby Artichokes with Plenty of Lemon from Yummy Supper
(Serves 3 or 4 as a small side)
16 baby artichokes (any variety will do)
Juice of 21/2 lemons
2 tablespoons olive oil
1/4 cup chopped fresh flat-leaf parsley
Zest of 1 lemon
A few salt-cured black olives, chopped (optional)
How to make it:
1. Peel off the outer leaves of your artichokes until you get to the tender, light green inner leaves. (You'll be surprised by how many layers you will have to remove before getting to these pale inner beauties. Just keep going.) As you prep the artichokes, submerge them in a bowl of cool water with the juice of 1/2 lemon, which will keep the tender, naked artichokes from oxidizing too much.
2. Use your paring knife to trim the rough outer layer off each stem and slice the pokey tops off the artichokes. (If the artichokes do have any chokes, remove and discard them now.) Next, use a sharp knife or a mandoline to slice the artichokes as thinly as possible--don't worry if they fall apart. Return the slices to the lemon water.
3. Heat a large cast-iron skillet over medium heat. Add the olive oil to the pan. Cook the artichokes, shaking the handle of the pan regularly or stirring to help ensure even cooking.
4. After 15 to 20 minutes, when the artichokes are tender and cooked through, turn off the heat. Leave the artichokes in the hot pan, salt them generously, and drizzle with the remaining lemon juice. The lemon juice will sizzle and mingle with the olive oil in the hot pan. Top with the parsley and lemon zest and serve directly from the pan. Add some chopped olives to the dish, if that strikes your fancy.
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