Pan-Roasted Baby Artichokes
10 baby artichokes
Juice of 2 lemons
1/3 cup Seasons Picual Extra Virgen Olive oil
2 garlic cloves, chopped fine
2 tablespoons chopped flat-leaf parsley
2 Tablespoons Seasons Gremolata Extra Virgen Olive oil
1 Tablespoons Seasons Sicilian lemon Balsamic Vinegar
Seasons Roasted Garlic Salt to taste
La Boite Luberon seasoning (available at Seasons)
Lemon wedges for garnish
1 tablespoons micro greens to garnish
1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then cut in half each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added. This will prevent artichoke oxidation
2. In a cast iron skillet, heat a 1/3 cup of Seasons Picual Extra virgin olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
Add garlic and parsley. Stir well and let sizzle for a 3 minutes.
In a separate bowl wisk together Seasons gremolata extra virgen olive oil, Seasons sicilian lemon balsamic, Seasons roasted garlic salt and La Boite Luberon seasoning to make a dressing,
Transfer the artichokes to a platter, finish with Seasons Gremolata dressing serve with lemon wedges and micro greens. Eat hot, or at room temperature.