Side dishe for 5

Pan Roasted Baby Artichokes

Name: Pan Roasted Baby Artichokes
Total time: 30 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 3 lb baby artichokes; 3 tbsp fresh lemon juice; olive oil; kosher salt & freshly ground black pepper; red pepper flakes; 4 cloves garlic; 3 tbsp fresh parsley; coarse sea salt; lemon wedges or red wine vinegar (optional)

$12.81for 430 minServes 5

Trimmed baby artichokes cook with garlic and pepper flakes in a covered skillet before browning with parsley and lemon.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fennel, 6$2.49 each typical	6	$14.94Typical price
	Juice, 1.5 oz$0.04/oz typical	1.5 oz	$0.06Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.30Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.14Typical price
Total for the servings shown		$16.01

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried herbs, spices and seasoning blendsWine, beer and spirits

Not included in the cost.

30 minstart to table
Easydifficulty
5servings as written
$$typical cost tier

Mediterranean Vegetarian Vegan Dairy-free Side dishes Cold-weather comfort Winter Spring

Typical price

$3.20 per serving$12.81 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 lb baby artichokes
3 tbsp fresh lemon juice
olive oil
kosher salt & freshly ground black pepper
red pepper flakes
4 cloves garlic
3 tbsp fresh parsley
coarse sea salt
lemon wedges or red wine vinegar (optional)

Steps

Trim the artichokes by removing tough outer leaves, cutting off the tops, halving them, and placing them in water with lemon juice.
Heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat.
Drain the artichokes, add them cut side down with the garlic and red pepper flakes, and season with salt and pepper.
Add 1/2 cup water, cover the skillet, and cook for 12 minutes, until the artichokes are nearly tender.
Uncover the skillet and cook for 6 to 8 minutes, turning occasionally, until browned and tender.
Stir in the parsley and finish with coarse sea salt and lemon juice.