ROMAN STYLE FRIED BABY ARTICHOKES

Roman Style Fried Baby Artichokes image

Provided by Molly O'Neill

Time 30m

Yield Four servings

Number Of Ingredients 6

Ingredients

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

Steps:

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

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 50 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 2181 milligrams, Sugar 10 grams