Pan-Roasted Artichokes With Lemon & Garlic

Step 1: Preheat oven to 425°.

Step 2: Combine water and 3 tablespoons juice in a bowl.

Step 3: Cut off the top 1/2 inch of artichokes. Cut stems to within 1 inch of bases; peel stems. Remove tough outer leaves, leaving tender cores. Halve each lengthwise; add to the water.

Step 4: Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat.

Step 5: Heat a large ovenproof skillet over high heat. Add half of the artichoke mixture to the pan; cook 1 minute on each side or until lightly browned. Remove from the pan.

Step 6: Repeat the procedure with the remaining artichoke mixture. Return all artichokes to the pan; add lemon slices and rosemary.

Step 7: Bake at 425 degrees for 20 minutes, stirring once. Remove rosemary leaves, and sprinkle over the artichoke mixture; discard stem and and any blackened lemon. Sprinkle with 2 teaspoons lemon juice.