Lemon-Parsley Artichokes

Lemon-Parsley Artichokes
Lemon-Parsley Artichokes

Fresh artichokes are one of our chefs' favorite vegetables. They are a pain to clean but soooooo worth it. We remove the outer leaves and then place the hearts with stems in acidulated water (citric acid keeps them from discoloring). We lightly steam the artichokes before crisping them in a sauté pan. Then the artichoke hearts are sautéed in brown butter and finished with lemon juice, Italian parsley and salt.

Lemon-Parsley Artichokes

Serves 3-4 as a side


4 artichokes, cleaned and quartered
2 tablespoons olive oil
1/4 cup white wine
1 lemon juiced
8 Italian parsley leaves, chopped
1 tablespoon butter
salt to taste

  1. Heat a large fry pan to medium-high heat.
  2. Add olive oil and artichoke hearts.
  3. Cook for 4 minutes or until artichoke hearts are seared.
  4. Add white wine and cook until alcohol is cooked out.
  5. Add lemon juice and parsley.
  6. Pull off heat and add butter and mix.
  7. Finish with salt to taste.

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