Sauted Artichoke Hearts in Parsley-Lemon Sauce Recipe

How to make it

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• Have a large bowl of water ready.
• Cut 1 of the lemons in half and squeeze the juice into the water.
• Working with 1 artichoke at a time, cut off the stem near the base.
• Peel back and snap off the first 1 or 2 layers of leaves, then cut off the top one-third of the artichoke. Starting at the base, break off the tough outer leaves, snapping them downward, until you reach the tender, pale green inner leaves.
• Cut off the uppermost part of the artichoke again, leaving about 1 inch of leaves rising.
• Trim around the base to make a smooth surface, then cut the artichoke in half lengthwise.
• If the center choke has developed any prickly tips, scoop it out with the edge of a spoon.
• If the choke is only furry, leave it, as it will be edible when cooked. Cut each half lengthwise into 4 pieces and drop them into the lemon water.
• Repeat with the remaining artichokes.
• When all the artichokes are trimmed, drain and pat dry.
• In a heavy-bottomed saucepan over medium heat, warm the olive oil.
• Add the garlic and the artichokes and sauté until the artichokes turn lightly golden, 4 to 5 minutes.
• Raise the heat to high, add the lemon juice and deglaze the pan, stirring to dislodge any browned bits from the pan bottom.
• Then add the stock and salt, reduce the heat to low, cover and simmer until the bases of the artichoke pieces are easily pierced with a fork, about 10 minutes.
• Stir in the parsley and remove the pan from the heat.
• Using a slotted spoon, transfer the artichoke pieces to warmed individual plates or a serving platter or bowl.
• Spoon the pan sauce over the top.
• Cut the remaining lemon into slices and garnish the artichokes.
• Serve hot or at room temperature.