- 5 pounds baby artichokes, cleaned
- 3 lemons
- 1 cup extra-virgin olive oil
- 1 cup sliced Parmesan
- 1 cup julienne basil leaves
- Salt and pepper
Peel baby artichokes and place in cold water. Squeeze 1 lemon into the water to prevent the artichokes from browning.
Cook the artichokes in boiling salted water until tender, about 8 to 10 minutes. Drain, cool, and reserve. Cut the artichokes into quarters and place in a large bowl. Add juice of 2 remaining lemons, olive oil, Parmesan, basil and toss thoroughly. Season with salt and pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.