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Pan Roasted Artichokes

​10 baby artichokes
4 cloves garlic, finely chopped
2 Tbsp. fresh parsley, finely chopped
Olive oil
1 lemon
Salt and pepper
 
Clean the artichokes by removing the outer leaves until you reach the yellow light green part of the artichoke.  Cut the top part of the leaves (about 3/4 inch), trim about 1/4 inch of the stem and peel the stem.  Cut the artichoke in half and place them in a bowl of water in which you have squeezed the juice of one lemon. Clean all your artichokes and keep them in water for about 10 minutes.

Put a very light coat of olive oil in a cast iron pan and let it get very hot.  Coat each piece of artichoke with a very thin film of olive oil and put them in the pan facing down.  Cook them for about 5-6 mins. or until they begin to turn brown.  Turn them over and cook them for another about 7-8 minutes. 

Put all the artichokes in a platter facing up.  In a little bowl, put 5 tablespoons of olive oil and add the garlic and parsley.  Mix well and with a teaspoon spread over each artichoke. Sprinkle with salt and pepper.

--recipe provided by ​Cooking with Nonna

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Copyright © 2014          I          Po Box 11775 Zephyr Cove, NV 89448         I           775-339-1203           I          Manager@LakeTahoeMarkets.com
  • Home Page
  • Delivery Areas
  • Shop
  • What the Hell is It?
  • Recipes
    • Artichokes >
      • How to Cook and Eat an Artichoke
      • Grilled Artichokes
      • Pan Roasted Artichokes
      • Stuffed Artichokes
    • Asparagus >
      • Asparagus Leek Quiche
      • Asparagus with Red Potatoes
      • Creamy Vegan Asparagus Pasta
      • Garlic Butter Sauteed Asparagus
      • Spring Vegetable Soup
      • Vegetarian Asparagus Soup
    • Avocados >
      • Avocado Brownies
      • Avocado Fries in the Air Fryer
      • Baked Breakfast Avocado
      • Guacamole
    • Basil >
      • Basil Pesto
      • Tomato Basil Soup
    • Beets >
      • Roasted Beets
      • Pickled Beets
      • Waffle Pizzas with Garlic, Beets and Brie
    • Bok Choy >
      • Bok Choy Stir Fry
    • Brussels Sprouts >
      • Sprouts with Bacon and Garlic
      • Maple Roasted Sprouts
      • Sprouts and Sweet Potato Salad
      • Sprout & Steak Kebobs
      • Sprouts with Beef and Walnuts
      • Honey Sriracha Brussels Sprouts
    • Cauliflower
    • Celery Root (Celeriac) >
      • Celery Root Mash
      • Roasted Celery Root
    • Eggplant >
      • Grilled Ratatouille Pasta
    • Fava Beans >
      • Buttery Fava Beans
      • Fava Bean Scafata
      • Marinated Fava Beans
      • Fava Bean Puree
    • Fennel >
      • Salmon with Fennel
      • Roasted Fennel with Lemon Vinaigrette
      • Fennel Salad
      • Fennel with Squash
      • Fennel Citrus Drink
      • Candied Fennel Stalks
    • Golden Beets >
      • Golden Beets and Brussels Sprouts
      • Roasted Golden Beets and Grape Salad
    • Grapefruit >
      • Ruby Red Grapefruit, Avocado & Spinach Salad
    • Ground Beef >
      • Egg-Topped Beef and Broccoli
    • Kohlrabi >
      • Stir-Fry Kohlrabi with Bacon
      • Kohlrabi Slaw
      • Kohlrabi Cocktail
      • Stuffed Kohlrabi
      • Sauteed Kohlrabi and Kale
      • Kohlrabi Chips
      • Kohlrabi Greens
      • Braised Kohlrabi
    • Lemongrass >
      • Lemongrass Chicken
      • Ginger Lemongrass Salmon
      • Lemongrass Noodle Soup
      • Lemongrass and Ginger Drink
    • Poblano Peppers >
      • Spicy Avocado-Poblano Salad
    • Radishes >
      • Radish Butter
      • Radish Chips
      • Radish Soup
    • Swiss Chard >
      • Stuffed Chard Leaves
      • Swiss Chard and Sweet Potato Gratin
      • Salmon with Swiss Chard
      • Swiss Chard Frittata
      • Swiss Chard with Mushrooms
      • Spicy Swiss Chard Chips
    • Yukon Gold Potatoes >
      • Potatoes Rissole
      • Seasoned Roasted Potatoes
      • Skinny Texas Cheese Fries
    • Tomatillos >
      • Pork Chili Verde
  • Incline Village Farmers Markets
  • About
    • Contact Information