for 2 servings
- 3 tablespoons fresh lemon juice
- 8 fresh, baby Artichoke
- 3 tablespoons olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cloves garlic (chopped)
- 2 fresh thyme
- 2 fresh rosemary
- 2 lemons (cut into wedges)
Preheat oven to 425° F/218° C. Fill a medium bowl halfway with water. Add 3 tablespoons lemon juice. Set aside.
Peel off a few layers of the outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stems. Cut off and discard the top 1/4 of the artichokes then slice the artichokes in half lengthwise. As they’re sliced, place the halved artichokes in the lemon water.
Drain artichokes and pat dry. Combine artichokes, oil, salt, pepper and garlic in a bowl; toss to coat.
Heat a large ovenproof skillet over high heat. Add the artichoke mixture to pan; cook 30 seconds on each side or until lightly browned. Remove from heat. Add the thyme and rosemary and bake for 16 to 20 minutes, stirring once half way through.
Transfer artichokes to a serving platter and serve with lemons.