Artichoke Carpaccio

This is a perfect early summer dish with fresh artichokes pan fried in olive oil and topped with lemon and parmesan

5 from 1 vote

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Prep Time: 25

Cook Time: 20

Calories: 344kcal

Author: Max Cozzi

Servings: 4 (as a side)

Start by trimming the artichokes. Cut off the top 1" of the artichoke (not the stem side). Then, peel off all of the green leaves until you get to the tender yellow leaves.
With a pairing knife or vegetable peeler remove any tough skin from the base of the leaves and the stem. Cut the artichokes in half lengthwise and remove the "choke," which is the small hairy part right in the middle of the artichoke half. Repeat with the rest.
Bring a pot of water with a steamer to boil, and add the artichoke halves to the steamer and cook for about 12-15 minutes, or until a knife can easily pierce through. Remove from the steamer basket.
Bring a large fry pan to medium-high heat and add half of the olive oil. Add the artichoke halves flat-side down in the olive oil and fry for about 3-4 minutes, or until golden brown. Be careful of any oil splattering!
Remove the artichokes to a serving dish and top with sea salt, cracked black pepper, lemon juice, the remaining olive oil, and parmesan cheese.

To keep the artichokes from going brown when you are trimming them, let them sit in a bowl of cold water with a squirt of lemon juice.

Course: Appetizer, Side Dish, side salad, sides

Cuisine: Italian, Mediterranean, pacific northwest

Keyword: artichoke, carpaccio, lemon, olive oil, parmesan, vegetables, vegetarian, veggies

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