1. Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it). 2. Place artichokes in a bowl, drizzle with lemon juice, and cover with water. 3. Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat. 4. Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil. 5. Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two. 6. Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar. 7. Eat hot or room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
