Fried Artichokes Azzuro

• 3 small, tender artichokes (see notes)
• Juice of 1 lemon
• 2 1/2 tablespoons extra-virgin olive oil
• 13 cup water
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 1/4 teaspoons mashed garlic

1. Slice off one inch from tops of artichokes.
2. Remove the layers of thick leaves until you reach the tender, pale yellow-green leaves.
3. Trim off all hard green parts around the base and the stem.
4. Rub with lemon juice.
5. Soak one hour in water mixed with the juice of one lemon as well as the rind (see notes).
6. Spread inner leaves and use a melon scoop to remove the choke from the center of each artichoke (see notes).
7. Cut in half lengthwise and cut each half into one-quarter-inch thick wedges.
8. Place artichokes and remaining ingredients into a 9- or 10-inch heavy nonaluminum skillet and cook over high heat, tossing until all the water has evaporated, two minutes.
9. Do not allow them to fry or the garlic will turn bitter.
10. Artichokes will be slightly crunchy.
11. Pour into a serving dish and serve lukewarm.

artichokes, lemon, extravirgin olive oil, water, salt, parsley, garlic

Taken from cooking.nytimes.com/recipes/1007 (may not work)