Ingredients

• 2 or more fresh artichokes OR 1 (14 ounce) can quartered artichoke hearts, drained
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped (Optional)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste

Directions

If using fresh market artichokes, start here. If using artichokes from the can, skip to step 3.

1. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
2. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
3. Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
4. Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
5. Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

 Source: All Recipes