Pan Fried Baby Artichokes

Working one at a time, remove the tough outer leaves from the baby artichokes until the leaves become a pale yellow-green. Using a paring knife, cut off 1/2-inch of the top and discard. Use the paring knife to peel away the tough outer green of the stem. Trim and discard the tip of the stem as well. Cut the artichoke in half. If any of the fuzzy choke is visible, us the tip of a paring knife to cut it out and discard.

Place the artichoke in a bowl of cold water mixed with the juice of two lemons. Repeat the process with the remaining artichokes.

When all the artichokes are prepped, place each cut side down in a large saute pan. Fill with olive oil until it comes half way up the sides of each. Bring the pan to a simmer over medium heat. Let artichokes cook for about 8-10 minutes per side. Watch closely, turning over when each side is golden brown. Test for doneness by piercing with a knife.

Remove browned artichokes to a platter. Sprinkle with salt and pepper. If serving immediately, a couple of lemon wedges over just before serving.