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Fill a large bowl with cold water and add the lemon juice.
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.
Halve the artichokes.
Slice very thinly, and drop into the bowl of lemon water to prevent discolouring.
Heat the oil in a sauté pan.
Drain the artichokes.
Toss them in the hot oil and fry until cooked through and crisp-edged, about 5 minutes.
Towards the end, scatter over the garlic.
Season with salt and pepper to taste.
Tip into a serving dish.
Squeeze over a little more lemon juice.
Garnish with shavings of Parmigiano Reggiano, and serve.
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