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Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1/4 cup freshly squeezed lemon juice, plus more for garnish 16 baby artichokes Kosher salt to taste 1/4 cup extra-virgin olive oil

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1/4 cup freshly squeezed lemon juice, plus more for garnish 16 baby artichokes Kosher salt to taste 1/4 cup extra-virgin olive oil

Directions

Fill a medium bowl with cold water and add lemon juice. With a sharp paring knife, cut the top 3/4 inch from the artichokes and trim all but 1/2 inch from the stem. Remove the tough outer leaves. Cut the artichokes lengthwise as thinly as possible, and put into the lemon water.

Over an open fire or a stove burner, heat a cast-iron skillet to smoking hot. (If cooking indoors, be sure to have adequate ventilation.) Working quickly, take slices from the water, shaking off excess, and place in hot pan. After browning both sides, remove to a serving platter. Sprinkle lightly with kosher salt, and drizzle with olive oil and remaining lemon juice.

Reviews

 Add Rating & Review

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All Reviews for Blackened Artichokes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Blackened Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest