Lemon-Parmesan Artichokes

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Artichokes make the dreamiest springtime appetizer!

98

8 minutes

Prep time

15 minutes

Cook time

479 cal.

Per serving

Utensils

Stovetop, Grater, Peeler, Frying pan, Pot (large), Colander

recipe

Lemon

Step 1

Zest the lemon & set the zest aside. Fill a bowl with cool water. Squeeze half of the lemon juice into the bowl.

Artichoke (fresh)

Step 2

Work with the artichokes one at a time. Remove the outer petals of an artichoke. It should resemble a tulip in the end!

Artichoke (fresh)

Step 3

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.

Artichoke (fresh)

Step 4

Once cut & peeled, place the artichoke in the lemon water. This will keep it from oxidizing! Repeat with the rest of the artichokes.

Lemon
Artichoke (fresh)

Step 5

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.

Thyme (fresh)
Artichoke (fresh)

Step 6

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.

Artichoke (fresh)

Step 7

Sautée for 5-7 min, or until the artichokes are golden brown.

Parmesan
Lemon

Step 8

Serve garnished with shaved parmesan, the reserved lemon zest & a drizzle of olive oil.

Step 9

Season to taste with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy479 cal.
Fat16 g
Carbohydrates73 g
Protein31 g
Fiber34 g

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.

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Lemon-Parmesan Artichokes
Medium