Recipe: Artichokes, 2 Ways

4 side-dish salads

- ½ lemon

Pan-Fried Artichokes:

- 3 globe artichokes

- 1 ½ tablespoons extra-virgin olive oil

Roasted Artichokes:

- 16 baby artichokes

- 2 medium cloves garlic, lightly crushed but not peeled

- 3 tablespoons olive oil

- 1 tablespoon fresh thyme leaves

- Fresh ground black pepper

1. To prepare artichokes for both preparations: Fill a large bowl with cold water and squeeze the lemon half into it. Working with one artichoke at a time, cut stems of artichokes flush with base. Snap off the tough, outer artichoke leaves until the light yellow inner core is reached. Cut off the pointed tips and use a paring knife to remove dark green leaf bases around the heart. Cut in half and remove the fuzzy choke with a paring knife. Rinse with cold water, then drop into the bowl of lemon-water. Repeat with remaining artichokes.

2. To make Pan-Fried Artichokes: Cut artichokes lengthwise into thin slices and drop back into the lemon-water. When all of the artichokes have been prepared, drain well and pat dry with paper towels. Heat a large, heavy nonstick skillet over medium-high heat. Add oil and heat. Add artichokes and reduce heat to medium. Cook about 10 minutes, turning occasionally, until chokes are browned, crispy and tender. Remove from heat and set aside. Once cooled, the artichokes can be refrigerated 24 hours.

3. To make Roasted Artichokes: Preheat oven to 375 degrees. Drain the artichokes well, then place cut-side down on paper towels for a few minutes. Spread on a rimmed baking sheet, add garlic and drizzle with olive oil. Sprinkle with thyme, salt and pepper; toss with a wide spatula. Roast artichokes 10 minutes, toss and continue roasting 8 to 10 minutes or until very tender. Remove from heat and set aside. (The artichokes can be refrigerated 24 hours. Set the garlic aside for the Lemon Vinaigrette.)