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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.