This is a little bit reminiscent of artichoke dip and tastes incredible with crusty sourdough bread.  Serves 4 or if prefer use 3 artichokes to create main dish or serve 6 as a side and increase everything else by 1/2.

Garlic Parmesan Artichokes

2-3 large globe artichokes
2 T fresh lemon juice
2 T olive oil
6 garlic cloves, peeled
2 T butter
1/3 cup parmesan cheese
Fresh ground pepper and sea salt (to taste)

Artichoke Prep

Fill medium bowl with 2 cups of water and add the lemon juice.  Trim the artichokes, removing all the really tough inedible outer leaves, trim the sharp tips off the leaves with kitchen shears. Cut each artichoke into 4 quarters lengthwise.  Take a knife and scrape out the fuzzy stuff.  As you trim each piece, drop it into the bowl with lemon water to keep from browning until you are ready to cook.


Heat olive oil over medium heat in a large skillet (cast iron if you have it) and add the whole cloves of garlic.  Cook the garlic until lightly browned, then using a slotted spoon,  remove and put in a small bowl to cool.  Drain the artichokes and pat dry and line in a single layer in the skillet.  Cover and cook artichokes for about 30 minutes, turning frequently to brown all sides, adding a little water as needed.  Season with salt and pepper and set aside to cool off.


Artichokes in Pan

Remove the outer layer of leaves and set aside, you can eat them like you would if you had steamed the artichoke.  Using kitchen shears, cut the remaining (tender) leaves and the heart in half.  Heat skillet and add butter and either put the cooked garlic through a press or add the whole cloves back in.  Toss to cover evenly and top with parmesan cheese.  Note:  If you don’t have an oven safe skillet transfer everything to a buttered baking dish prior to topping with cheese.

Cook in 400 degree oven until cheese is melted and serve warm with outer leaves.

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