1- 2 large globe artichokes
2-3 tablespoons extra-virgin olive oil
1/4 teaspoon Herbes de Provence
sea salt
Trim the stems so that the artichokes will stand up. Cook artichokes
as directed, until very tender. Drain them well. Gently spread the
leaves of the artichokes. Turn them upside down and flatten as much
as possible, but keeping intact. Heat large skillet or griddle. Add
olive oil.
Place the artichokes on the pan and
then cover them with a plate and then weight them down with a brick
or bacon press. Cook over medium heat 8-10 minutes or until the
leaves are browning and getting a little crisp. Serve on a big
plate, sprinkle with sea salt, and serve as a great finger food.
