Stovetop, Grater, Peeler, Frying pan, Pot (large), Colander
Zest the lemon & set the zest aside. Fill a bowl with cool water. Squeeze half of the lemon juice into the bowl.
Work with the artichokes one at a time. Remove the outer petals of an artichoke. It should resemble a tulip in the end!
Cut off the bottom of the stem & the top third of the artichoke petals. Use a veggie peeler to remove the thick outer layer of the stem. Then cut the artichoke into halves or quarters, depending on its size.
Once cut & peeled, place the artichoke in the lemon water. This will keep it from oxidizing! Repeat with the rest of the artichokes.
Add the artichokes to a pot of salted boiling water. Squeeze in the rest of the lemon juice. Then drop the lemon wedge into the pot. Boil the artichokes for 5 min.
Drain the artichokes in a colander. Heat a drizzle of olive oil in a pan over medium-high heat. Add the spring of fresh thyme (optional). Add the artichokes to the pan. Season with salt & pepper.
Sautée for 5-7 min, or until the artichokes are golden brown.
Serve garnished with shaved parmesan, the reserved lemon zest & a drizzle of olive oil.
Season to taste with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Lemon-Parmesan Artichokes" contains 479 Energy, 16 g of Fat, 73 g of Carbohydrates, 31 g of Protein, 34 g of Fiber.