Sautéed Baby Artichokes With Garlic and Olive Oil

Ingredients

• 12 baby artichokes
• 1 lemon
• 3 to 4 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 tablespoons Italian parsley
• Sea salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    136 calories; 11 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 2 grams protein; 48 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes’ size. Hold in a bowl of cold water with juice of a lemon.
2. Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d’oeuvre with toothpicks, or as a vegetable.

30 minutes