12 baby artichokes
1 tablespoon chopped flat-leaf parsley leaves
1 teaspoon minced garlic
Pinch of crushed red pepper flakes
5 tablespoons extra virgin olive oil, divided
Sea salt and freshly ground black pepper
Preheat the oven to 450 degrees.
Bring a large saucepan three-fourths full of water to a boil over high heat.
Meanwhile, grate the zest from one of the lemons and reserve 1 teaspoon in a small bowl. Juice the lemons and add 1 tablespoon juice to the zest; set aside. Reserve the remaining juice and the lemon shells.
Fill a large bowl with cold water and add 2 of the lemon halves and half of the remaining juice. Peel a few outer leaves from each artichoke and cut each artichoke in half lengthwise. Put the halves in the cold lemon water.
Add the remaining 2 lemon halves and juice to the boiling water. Add the artichokes to the boiling water, cook for 1 minute, drain and set aside.
For the dressing, add the parsley, garlic, red pepper flakes and 3 tablespoons of the olive oil to the reserved lemon zest and juice mixture. Stir well to combine.
Heat the remaining 2 tablespoons of the olive oil in a large ovenproof saute pan over high heat.
Add the artichokes, season with salt and pepper, and cook for 1 minute. Transfer the pan to the oven and roast the artichokes until they are tender and the edges are browned and crispy, 3 to 4 minutes.
Transfer the artichokes to a platter and drizzle with the dressing. Serve hot or at room temperature. Serves 4 as an appetizer or side dish.
Per serving: 234 calories; 17 g fat (2 g saturated fat; 65 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 286 mg sodium; 8 g protein; 11 g fiber.