Pan-Roasted Artichokes With Lemon And Garlic

• 6 cups water
• 3 tablespoons fresh lemon juice
• 18 baby artichokes (about 1 3/4 pounds)
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 large garlic cloves, halved
• 1/2 lemon, thinly sliced
• 1 (6-inch) rosemary sprig
• 2 teaspoons fresh lemon juice

1. Preheat oven to 425u0b0.
2. Combine water and 3 tablespoons juice in a bowl. Cut off top 1/2 inch of artichokes. Cut stems to within 1 inch of bases; peel stems. Remove tough outer leaves, leaving tender cores. Halve each lengthwise; add to water.
3. Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add half of artichoke mixture to pan; cook 1 minute on each side or until lightly browned. Remove from pan. Repeat procedure with remaining artichoke mixture. Return artichokes to pan; add lemon slices and rosemary. Bake at 425u0b0 for 20 minutes, stirring once. Remove rosemary leaves, and sprinkle over artichoke mixture; discard stem and any blackened lemon. Sprinkle with 2 teaspoons lemon juice.

water, lemon juice, artichokes, olive oil, salt, freshly ground black pepper, garlic, lemon, rosemary sprig, lemon juice

Taken from www.myrecipes.com/recipe/pan-roasted-artichokes-lemon (may not work)