Pan-Roasted Artichokes with Lemon and Garlic Infusion

Ingredients

• 12 baby artichokes
• 2 lemons, 1 juiced and 1 cut into wedges
• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup vegetable broth
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons Parmesan cheese, grated

Method

1. 1

   Fill a large bowl with cold water and the juice of one lemon. Trim the stems and outer tough leaves from each artichoke, cut off the top third, and halve lengthwise, dropping each half into the lemon water as you work.

2. 2

   Drain the artichoke halves and pat dry thoroughly with a towel.

3. 3

   Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

4. 4

   Arrange the artichoke halves cut-side down in the skillet in a single layer and sear undisturbed until deeply golden.

   5:00 · Sear artichokes
5. 5

   Flip the artichokes, scatter the garlic slices around the pan, and cook until the garlic is fragrant and just beginning to color.

   1:30 · Cook garlic
6. 6

   Pour in the white wine and vegetable broth, then stir in the salt, black pepper, and red pepper flakes.

7. 7

   Bring the liquid to a simmer, cover the skillet, and reduce heat to medium-low. Cook until the artichokes are tender when pierced with a knife.

   15:00 · Simmer artichokes
8. 8

   Uncover and raise heat to medium-high, simmering until the liquid reduces to a light glaze coating the artichokes.

   5:00 · Reduce sauce
9. 9

   Transfer the artichokes to a serving platter, spoon the garlic-lemon pan sauce over the top, and sprinkle with parsley and Parmesan.

10. 10

    Serve warm with lemon wedges on the side.