Ingredients
>
2 tbsp olive oil
>
4 fresh artichokes, trimmed, halved, and choke removed
>
1 tbsp minced garlic
>
2 cups water
>
1/2 tsp salt
>
2 lemons
>
4 tbsp (1/2 stick) butter
>
1 tbsp finely chopped parsley
Steps
1
In a deep 12-inch skillet, heat the oil on medium-high. Pat the artichokes dry and place in skillet, cut-sides down. Cook 2 min., until browned. Transfer to plate.
2
To same skillet, add the garlic. Cook 30 sec., stirring. Add the water and salt. Squeeze juice from the lemons into skillet. Return the artichokes to the skillet. Heat to a simmer on high. Reduce heat to medium-low, cover, and cook 20 min., until stems are tender.
3
Meanwhile, in a medium bowl, microwave the butter, covered, until melted. Season with salt and pepper to taste.
4
Transfer the artichokes to a serving platter. Stir 3 tbsp cooking liquid into melted butter, along with the parsley. Drizzle butter over artichokes.
