How to Pan-Fry Artichokes

eHow
July 15


Pan-fried artichokes are a hearty addition to a salad or a flavorful side dish to accompany any meal. Artichokes are edible thistles, commonly used in Mediterranean cooking. The tough outer leaves and inner choke are inedible in mature artichokes, but the tender inner leaves and fleshy “heart” are robust and pleasantly bitter. Pan-fried artichokes can be seasoned to taste with garlic and herbs, or enjoyed with a simple sprinkling of salt and freshly ground pepper.

Things You'll Need
Large bowl
1/2 lemon
3 globe artichokes
paring knife
paper towels
large non-stick skillet
1 ½ tbsp extra virgin olive oil
salt and pepper

Step 1

Fill a large bowl with cold water and add the juice of half a lemon.

Step 2

Cut the stem off each artichoke.

 

Step 3

Snap off the tough, outer leaves until you reach the yellow inner core. Cut the tough, pointed tips off each leaf.

Step 4
Use a paring knife to remove the dark green leaf bases surrounding the heart. Cut the heart in half. Remove the fuzzy choke and discard.

Step 5
Rinse the hearts with cold water and submerge in the lemon water.

Step 6
Slice the artichokes lengthwise into thin slices and return to the lemon water to prevent browning from oxidation. Drain well and pat dry with paper towels.

Step 7
Heat a large non-stick skillet over medium-high heat and add the oil.

Step 8
When the oil is hot, add the artichokes. Reduce heat to medium and cook for about 10 minutes, turning occasionally, until they are browned and crispy. Season with salt and pepper.

References
“The Seattle Times”; Recipe: Artichokes, 2 Ways; April 19, 2006