Serves 4 to 6
3 pounds baby artichokes, apx 2 dozen
Juice of 1 lemon
Salt and pepper
Red pepper flakes
4 garlic cloves, finely chopped
3 tablespoons chopped flat-leaf parsley
Coarse sea salt
Lemon wedges or red wine vinegar, for serving.
Peel off and discard a few outer petals of the artichokes until you reach the center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
In a large, heavy, nonreactive skillet, heat a 2 tablespoons of olive oil over medium heat. Drain and blot the artichokes and carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
Add the red pepper, garlic and parsley. Stir well and let saute for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.