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Sautéed Artichokes in Extra Virgin Olive Oil


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Sautéed Artichokes in Extra Virgin Olive Oil



Ingredients for 4 people


6 Medium Artichokes
1 Fresh Lemon Juiced
1 1/2 cup Extra Virgin Olive Oil
1/4 teaspoon Salt
1/8 teaspoon Black Pepper Freshly Ground



Preparation
1. CLEAN artichokes by slicing 2 inches off the top and removing almost ¾ of the tough outer leaves

2. Slice in quarters and remove the inside choke using a spoon

3. PLACE artichokes in a bowl of water with the juice of one fresh lemon to prevent browning

4. Remove artichokes from water and slice thinly

5. HEAT olive oil in large 12-inch skillet until hot

6. While oil is heating, towel dry the artichokes to remove any excess water

7. DEEP-FRY the artichokes in oil in small handfuls until crispy

8. DEEP-FRY the artichokes in oil in small handfuls until crispy

9. Remove from oil and drain on absorbent paper towels

10. Season with salt & pepper and sprinkle with parsley