• 1 lb baby artichokes
  • 2 lemons
  • 1 tbsp butter
  • 1 clove garlic, thinly sliced
  • Extra virgin olive oil
  • Fleur de sel & freshly ground pepper


  1. Squeeze one lemon into a bowl of water.
  2. Trim tough outer leaves and tops of artichokes, and quarter lengthwise. As they are quartered, add them to the lemon water to preserve color.
  3. Blanch artichokes for 3 minutes in boiling water.
  4. While the artichokes are blanching, melt the butter in a nonstick skillet and sauté the garlic until it just starts to color.
  5. Drain the artichokes from the boiling water and add to the butter and garlic. Toss until golden brown and crispy, about 4 – 5 minutes over medium high heat.
  6. Season with salt, pepper, and lemon juice and finish with a drizzle of olive oil.