Sauteed Artichoke Bottoms

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WOW THESE ARE GREAT HAVE SERVED AS SIDE WITH DINNER AND AS APPETIZERS no trouble to make and well worth it

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If you like your artichokes a bit more on the crunchy side, try this:
1 After lightly soaking in lemon juice, drain and pat very dry.
2 Cook other ingredients seperate from the artichokes per her recipe. Add garlic and a good amount of salt for more flavor.
3 Remove from pan the topping mix you just cooked by placing topping into a side bowl.
4 Add a very small amount of olive oil in same frying pan, and add artichoke bottoms
5 Although the cooking surface does not come in contact with the inside "cup" portion of the artichokes, let them spend equal time frying on top and bottom. A small amount of charring may result, but it just adds to the flavor.
6 For extra flavor, add crushed crutons and parm cheese in the cup part of the artichoke. After it begins to adhere and melt, you can flip it and create a little crust as the chesse cooks directly on the pan. Don't leave it for more than a few seconds!
7 Remove and add toppings.

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with my guests. These are just delish.

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This was a great side dish. Everyone loved it and it tasted like I spent hours making it.

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They were dull and boring. Won't make again.

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Canned artichokes with lemon juice cooked for so long invitably turn very soft and mushy. Better as a dip than a side dish.

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artichoke recipe

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I love artichokes any way they are prepared. However the tomato and seasoning overpowered them. I think I prefer a simpler preparation to let the artichoke flavor come forward. Where in this recipe does it say that these are "crispy"? It's been referred to several times in the reviews. Maybe I missed something? Crispy artichokes sound like something at Applebees- perhaps not bad, but something I'd rather not eat.

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These were a bit slimy. Not exactly appetizing.

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The artichokes came out perfectly sauteed to perfection. That was redundant, but these artichokes were good! I used frozen.