Pan-Roasted Artichokes with Herbs

Instructions

1. 1

   Prepare a large bowl of cold water with lemon juice and dip the artichokes often while preparing them.

2. 2

   Remove the bottom leaves of the artichoke until they appear yellowish or pale green at the base.

3. 3

   With a sharp knife, cut the tip of the leaves to about 1-cm (1/4-inch) of the bottom or heart of the artichoke.

4. 4

   Cut the stem to about 3-cm (1 1/4-inch) of the base of the artichoke. With a peeler, peel the stem and base of the bottom.

5. 5

   Cut the artichoke into quarters lengthwise. With a spoon or the tip of a small knife, remove the purple leaves, the leaves that seem too tough, and the choke from the bottom of the artichoke. Set aside in the lemon water.

6. 6

   Cut each quarter in half lengthwise.

7. 7

   In a saucepan, place the artichokes with the lemon juice and cover with water. Season with salt. Bring to a boil and simmer until tender, from 8 to 10 minutes. Drain well.

8. 8

   In a skillet, brown the artichokes in the oil. Add the garlic and cook for about 1 minute. Add the remaining ingredients. Season with salt and pepper.

9. 9

   Serve with fish, poultry, or as a garnish for a pasta dish.