Inspired by an appetizer served at Osteria in Philadelphia.
1 lemon, halved
15 baby artichokes
½ cup extra-virgin olive oil
½ teaspoon kosher salt plus more to taste
2 sprigs rosemary
4 cloves garlic, lightly smashed
- Fill a large bowl with cold water and squeeze half the lemon into it. Cut off the rough spiky tops of the artichokes and peel away leaves until the pale green leaves are exposed. With a paring knife, cut off very bottom of stem and peel dark green layer off sides of stem. Repeat with each one, dropping each cleaned artichoke into the prepared acidulated water.
- In a medium, deep heavy pot, add ½ cup water, the oil, salt, rosemary and garlic. Place over medium-high heat until oil and water mixture begins to bubble. Add the artichokes. Reduce heat to medium, cover and let cook 20 minutes, stirring occasionally.
- Remove cover, and increase heat to medium-high. Let the artichokes cook undisturbed until the bottom side begins to turn golden brown and get crispy. Once nicely colored, flip artichokes and cook until second side becomes similarly golden-brown.
- When artichokes are crisped all over, remove with slotted spoon, sprinkle with salt to taste and serve with remaining half lemon.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: crispy, baby, artichokes, appetizer, olive oil, salt, lemon