Instructions: Slice off stem. Tear off tough outer leaves. Discard. Trim base piece smoothly with a sharp knife. Slice off all leaves, leaving 1/2 inch of the white leaf on the base of the artichoke. Dechoke. Cut trimmed artichokes into thin slices. Saute in a little hot butter or olive oil until tender. Shake pan to prevent sticking. Season with salt and pepper, and serve with a squeeze of lemon.
Cooking Notes: As shown in the picture above, since it was going to be sliced anyway, I cut the artichoke in half first to make "dechoking" and cutting the leaves down easier. I just couldn't bear to throw away so much fleshy leaf, so I didn't trim the artichokes anywhere near as close as the instructions said. I sauteed them for about 8 - 10 minutes total, or until the light green parts were soft.
Eating Notes: The heart and white leaves were just fine - tender and mild and nicely flavored from having been fried. The greener leaves I left on were as tough as leather. Somehow in a fit of pique (or something) I gnawed through it all because I couldn't bring myself to waste so much.
While the toasted parts added a nice note, I would not make this again. So much was wasted that one huge artichoke was barely enough for one person as a side. I might try steaming the artichoke first and then cutting off what was still tough and slicing and sauteeing the rest. Or just buying artichoke hearts and slicing and frying them in a bit of olive oil and garlic. So, a fail, but maybe an inspirational one.
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