Thinly sliced, fried artichokes and lemons make one bold tapa


This recipe makes a wonderful side dish for any occasion.


1 Large artichoke
6 lemon thin slices (less than 1/4 inch in thickness)
1/4 cup of olive oil
1/2 tsp. coarse salt
Fresh cracked black pepper


Cut 1/4th of an inch off the end of the artichoke stem and peel off the outer skin of the remaining part of the stem with a paring knife.

Pull down each leaf until you hear it snap and then peel downward.
Continue removing leaves this way until you reach the softer inner light green leaves. Slice the artichoke in half.

With a paring knife, remove the “choke” which is the pinchy purple leaves and the hairy part. Slice the artichoke thinly and evenly, about 1/4 inch slices.

Add olive oil to a large saute pan and let it get hot.

Toss in the artichokes and mix with tongs to allow the olive oil to coat the artichoke slices. Sprinkle with 1/2 tsp. salt and cook, turning pieces frequently until all are golden brown.

Transfer all artichoke to a paper towel lined plate to drain. Grab a saucepan lid or splatter screen and immediately place the lemon slices in the saute pan, protecting yourself from the initial spurting of oil.

Sprinkle a bit of extra salt on top, a few turns of pepper and serve.