Artichokes are not nearly as difficult as they seem! This makes a delicious and side or starter, and is so simple to prep.

INGREDIENTS

2lbs baby artichokes
3 Tbsp olive oil 
2 lemons, 1½ juiced and ½ for serving
4 garlic cloves, minced 
JF Spicy Salt, to taste

TOPPINGS

JF Spicy Salt
Lemon
Fresh parmesan cheese, grated (sub plant-based cheese)
Handful of Italian parsley, finely chopped 

PROCESS

Peel back trim the artichokes. Don’t be scared it’s just a few more minutes of prep and sort of therapeutic to do. The key is to work fast and get them into the lemon and olive oil mixture to prevent them from turning black once they are exposed to air. 

In a large mixing bowl combine the juice of 1.5” lemons and olive oil and the minced garlic. Stir to combine well. 

Work with one artichoke at a time. With a sharp knife trim ⅓ off the top of the artichokes. Trim the stem down about ½”. Pull back and remove the outer leaves about half way through the artichoke until the pale green softer leaves are exposed. If you prefer you can subtly trim the exterior of the stem once the leaves are removed but it is not necessary. Cut them all Into quarters and immediately add to the bowl and coat completely with the mixture by giving it a few tosses.

Once all artichokes are trimmed and coated heat a large sauté pan over medium heat. Once hot add the artichokes and cook stirring to start to brown all artichokes. If you want you can use tongs to flip them to get even crispy browning on both sides. Once they brown add a few Tbsp of water to the pan to give them a steam. Once the water has evaporated you can crisp them up a bit more before transferring to a serving dish or bowl.

Top with freshly grated parmesan cheese, some finely chopped Italian parsley and JF Spicy Salt to taste. Serve with the rest of the lemon and give a nice squeeze on top before eating. Serve with a protein of your choice.