Sauteed Baby Artichokes

Ingredients

• 2 pounds baby artichokes
• 4 cups of water, divided 3 cups and 1 cup
• 4 Tbsp lemon juice divided
• 1/2 cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 green onions, thinly sliced, including the green ends
• 3 cloves garlic, finely chopped
• 1 pinch of Herbes de Provence
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1/4 to 1/2 cup freshly grated Parmesan, or to taste
• 2 Tbsp chopped fresh parsley, for garnish

Directions

1. Rinse the baby artichokes well. Pour 3 cups of water into a bowl, then mix in 3 tablespoons of the lemon juice.
2. Trim each artichoke stem so only 1/4-inch remains at the base. Pull away the outer petals until the upper third of the cone is the only part that looks pale green, then slice off those pale green tips.
3. Pare away any green patches still left around the base. Cut the artichokes in halves or quarters, based on their size, and place the pieces in the lemon water so they do not brown.
4. Pour the artichokes into a colander to drain. Set a large skillet over the heat with one cup of the water and bring it to a boil. Add the artichokes, put on the lid, and let them simmer for 3 to 5 minutes, depending on how large they are. Drain thoroughly.
5. Dry the skillet so there is no extra water left behind. Warm it over medium high heat, then pour in the olive oil. Add the artichokes, onions, garlic, and herbes de Provence, and cook for five minutes, stirring now and then.
6. Add the remaining 1 tablespoon of lemon juice, along with the salt and pepper, and stir to combine.
7. Spoon everything into a serving bowl, then finish the top with the freshly grated Parmesan and parsley.