Sauteed Baby Artichokes With Garlic and Olive Oil

• 12 baby artichokes
• 1 lemon
• 3 to 4 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 tablespoons Italian parsley
• Sea salt and freshly ground pepper to taste

1. Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves.
2. Trim stems, and cut off thorny tops about 3/4 of an inch down.
3. Cut in halves or quarters, depending on artichokes' size.
4. Hold in a bowl of cold water with juice of a lemon.
5. Add olive oil to an 8-inch skillet.
6. Dry artichokes.
7. Heat oil, and add garlic and artichokes, sauteing over medium heat for 5 to 7 minutes on each side, until fork tender.
8. Sprinkle with parsley, and season with coarse salt and pepper.
9. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

artichokes, lemon, olive oil, garlic, italian parsley, salt

Taken from cooking.nytimes.com/recipes/5197 (may not work)