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Pan-Roasted Baby Artichokes

cooking.nytimes.com
  • 30 minutes
  • Serves 6

INGREDIENTS

24

baby artichokes

1

juice of lemon

1 serving

olive oil

1 serving

salt

1 serving

bell pepper

1 serving

pepper flakes

4

garlic cloves

3 tbsp

flat-leaf parsley

1 serving

coarse sea salt

1 serving

red wine vinegar