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  • 1 Lemon Juice

  • 12 baby artichokes

  • 60 ml Olive Oil

  • 2 Cloves Garlic minced

  • fleur de sel

  • Pepper

  • parmigiano reggiano


  • 1.

    Fill a large bowl with cold water and add the lemon juice.

  • 2.

    Prepare the artichokes: cut off the stem; trim about 1/4-inch/5 mm off the top of the artichokes; and peel away a few layers of outer leaves to expose the tender, yellowish leaves inside.

  • 3.

    Halve the artichokes.

  • 4.

    Slice very thinly, and drop into the bowl of lemon water to prevent discolouring.

  • 5.

    Heat the oil in a sauté pan.

  • 6.

    Drain the artichokes.

  • 7.

    Toss them in the hot oil and fry until cooked through and crisp-edged, about 5 minutes.

  • 8.

    Towards the end, scatter over the garlic.

  • 9.

    Season with salt and pepper to taste.

  • 10.

    Tip into a serving dish.

  • 11.

    Squeeze over a little more lemon juice.

  • 12.

    Garnish with shavings of Parmigiano Reggiano, and serve.

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