Ingredients
8 baby artichokes (about 1 pound)
2 lemons, halved
1/2 cup extra-virgin olive oil
4 garlic cloves, whole
Coarse salt and freshly ground pepper
Parmesan, for shaving
Preparation
Pare artichoke bases flat, and remove tough outer leaves, leaving pale-green edible ones. Trim tops off. Rub cut surfaces with lemon half. Work quickly; do not soak in water.
Heat 3 tablespoons oil and garlic in saute pan over medium-high heat. Brown artichokes cooking on all sides 2 to 3 minutes. If garlic gets too brown, discard. Stand artichokes on bottoms; cook 1 to 2 minutes, or until tender.
Leave pan with oil on stove; transfer artichokes to paper towel to drain upside down until slightly cool. Spread leaves like a flower (scrape out fuzzy choke with melon baller).
Season artichokes with salt and pepper; add 3 tablespoons oil to pan; when hot, add enough artichokes to fit comfortably without overlapping, bases facing up. Cook over medium-high heat, pressing leaves down, until brown and crisp, 3 to 5 minutes. Keep warm while cooking second batch. Blot well.
Salt lightly, and serve hot with shaved Parmesan and lemon wedges.
