Harlan Kilstein's Completely Keto Roman Artichokes (SK)
- 12 fresh artichokes
- 24 garlic minced
- 1/2 tsp black pepper
- 1/2 cup Extra virgin olive oil
- juice of 2 lemons
- Pink Himalayan Salt for sprinkling
Remove all the garlic tops from the stems and take away some of the most inner and outer leaves.
Peel each disconnected artichoke stem with a peeler.
Squeeze all the lemon juice into a large bowl and mix all the artichoke tops in it.
Pour all the EVOO into a large sautè pan and heat over medium flame. Add in the garlic, then artichokes, then sprinkle in the pink himilayan salt and black pepper. Arrange all the artichokes to be next to each other stem side up. Keep cooking for about 20 minutes or until they all soften up.
Press the artichokes down with a wooden spoon and cook for another 10 minutes.