Roman Style Fried Baby Artichokes

Ingredients

• 2 tablespoons olive oil
• 24 baby artichokes, tough outer leaves removed, halved lengthwise
• 2 ½ teaspoons salt
• Freshly ground pepper to taste
• 6 tablespoons fresh lemon juice
• ½ cup coarsely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    114 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 3 grams protein; 1551 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes. Lower the heat and cook for 7 minutes more.
2. Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
3. Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper. Refrigerate until cold and serve.

30 minutes