Lemon-Parsley Artichokes

Serves 3-4 as a side


4 artichokes, cleaned and quartered
2 tablespoons olive oil
1/4 cup white wine
1 lemon juiced
8 Italian parsley leaves, chopped
1 tablespoon butter
salt to taste


Heat a large fry pan to medium-high heat.

Add olive oil and artichoke hearts.

Cook for 4 minutes or until artichoke hearts are seared.

Add white wine and cook until alcohol is cooked out.

Add lemon juice and parsley.

Pull off heat and add butter and mix.

Finish with salt to taste.