Sunday, June 8, 2008

Sauteed Baby Artichokes

One of life's true luxuries that we can all enjoy!

Sautéed Baby Artichokes

18 Fresh Baby Artichokes
2 lemons
2 cloves garlic, sliced
1/4 grapeseed oil
Salt to taste

Wash the artichokes in a sink of water. Squeeze lemon juice of one lemon into a bowl of about 6 cups of water. Cut second lemon in half. Now you can begin to trim your artichokes. They turn brown fast as they are cut, so you need to have the lemon water and lemon halves handy to rub on the cut sides. Cut off the top third of the artichoke. Peel off outer leaves until leaves are very pale green to yellow. Trim a tiny bit of the bottom of the stem, and sparingly peel stem. Rub artichoke top and bottom with lemon half, then place it in the bowl of water.

Once the artichokes are all trimmed, add oil to a large surfaced pan on medium high heat. Quarter artichoke hearts quickly and add them to the pan with the garlic. Salt to taste. Sauté until tender in the center and crispy-brown at the edge.