Pan Roasted Baby Artichokes - cooking recipe

Ingredients

3 lbs baby artichokes, about 24
3 tablespoons fresh lemon juice
olive oil
kosher salt & freshly ground black pepper
red pepper flakes
4 garlic cloves, minced fine
3 tablespoons fresh parsley, chopped
coarse sea salt
lemon wedges or red wine vinegar, for serving

Preparation

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).
Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
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.
Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
Eat hot or room temperature.