Sauteed Baby Artichokes

• 2 Tbsp. lemon juice or white wine or distilled vinegar
• 4 lbs. baby artichokes
• 1 Tbsp. salt plus more to taste
• 1 Tbsp. olive oil
• 2 oz. pancetta or unsmoked bacon, minced
• 4 cloves garlic, thinly sliced
• 1/3 cup dry white wine or broth
• 1/2 cup mint leaves
• Freshly ground black pepper
• 1 to 2 oz. parmesan cheese

1. Prepare a large bowl of cold water and add lemon juice or vinegar. Trim outer leaves, green leaf ends, and stem ends from artichokes, leaving just the tender yellow-green leaves. As you finish each artichoke, drop it in the acidulated water.
2. Bring a large pot of water to a boil. Add 1 Tbsp. salt. Drain artichokes and add to boiling water. Simmer until tender when pierced with a fork, 10 to 20 minutes. Drain and rinse with cold water.
3. Cut any larger artichokes in half lengthwise and remove any fuzz at the heart (you can do this by scraping the fuzz away with a small knife or teaspoon).
4. Set a frying pan over medium-high heat. Add olive oil and pancetta. Cook, stirring occasionally, until fat renders. Add garlic and stir until golden and fragrant, about 1 minute. Add artichokes and wine. Cook until wine is almost evaporated. Stir in mint and add salt and pepper to taste. Serve hot or warm topped with shaved parmesan.

lemon juice, baby artichokes, salt, olive oil, pancetta, garlic, white wine, mint leaves, freshly ground black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/sauteed-baby-artichokes-50039108 (may not work)