Pull off outer layers of deep green leaves from each artichoke and discard. Cut off stem and set aside. Rub each cut with a lemon wedge. Place artichoke on its side and cut off top third. Discard these points. Using a pair of scissors, cut off the sharp points. Soak 10 minutes in cold water with 1 ounce lemon juice.
Carefully open the leaves by prying with your fingers as if opening a flower and pressing down on the counter the opening face. Drain each artichoke on paper towels, shaking to remove all liquid. Season aggressively with salt and pepper between each leaf and all over.
Heat the virgin olive oil in a tall-sided saucepan, 8 to 10 inches wide at base, until just smoking. Cook artichokes in this hot oil 12 to 15 minutes, until golden all over. After 10 minutes of cooking, spritz the pan by shaking your wet hand over the artichokes to mist them. Be careful; this will cause the oil to sizzle and spatter.
When the artichokes are cooked, remove each one, and holding the artichoke by skewering its base with a fork, press the flower side down to force it further open. Drain on paper towels, season with salt and pepper again and serve with lemon wedges.
Instructions
Pull off outer layers of deep green leaves from each artichoke and discard. Cut off stem and set aside. Rub each cut with a lemon wedge. Place artichoke on its side and cut off top third. Discard these points. Using a pair of scissors, cut off the sharp points. Soak 10 minutes in cold water with 1 ounce lemon juice.
Carefully open the leaves by prying with your fingers as if opening a flower and pressing down on the counter the opening face. Drain each artichoke on paper towels, shaking to remove all liquid. Season aggressively with salt and pepper between each leaf and all over.
Heat the virgin olive oil in a tall-sided saucepan, 8 to 10 inches wide at base, until just smoking. Cook artichokes in this hot oil 12 to 15 minutes, until golden all over. After 10 minutes of cooking, spritz the pan by shaking your wet hand over the artichokes to mist them. Be careful; this will cause the oil to sizzle and spatter.
When the artichokes are cooked, remove each one, and holding the artichoke by skewering its base with a fork, press the flower side down to force it further open. Drain on paper towels, season with salt and pepper again and serve with lemon wedges.
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