Roman Style Fried Baby Artichokes

• 2 tablespoons olive oil
• 24 baby artichokes, tough outer leaves removed, halved lengthwise
• 2 1/2 teaspoons salt
• Freshly ground pepper to taste
• 6 tablespoons fresh lemon juice
• 1/2 cup coarsely chopped Italian parsley

1. Heat 1 tablespoon of oil in a large heavy nonreactive skillet over medium heat.
2. Add the artichokes and sprinkle with 3/4 teaspoon of salt and pepper to taste.
3. Weight the artichokes with a heavy nonreactive pan and cook for 2 minutes.
4. Lower the heat and cook for 7 minutes more.
5. Turn the artichokes over, add the remaining oil to the skillet and sprinkle with 3/4 teaspoon of salt and pepper.
6. Re-weight and continue cooking until artichokes are golden brown and tender, about 15 minutes.
7. Place in a bowl and toss with the lemon juice, parsley, 1 teaspoon of salt and pepper.
8. Refrigerate until cold and serve.

olive oil, baby artichokes, salt, freshly ground pepper, lemon juice, italian parsley

Taken from cooking.nytimes.com/recipes/11998 (may not work)