Sure, well, I have to type this from memory because I didn’t use a recipe.
What you’ll need for the serving above: 1 can of quartered artichoke hearts, the juice of one large lemon, flour, salt, pepper, butter, and olive oil.
- Coat the artichoke pieces in flour after it has been liberally seasoned with salt and black pepper.
- Heat a skillet (I prefer cast iron) with olive oil and two tablespoons of butter.
- Skillet must be hot enough to hear a sizzle when placing your first artichoke in. The last thing you want is for them to get soggy. Shake the pieces to remove excess flour. Once skillet is hot, cook the pieces until they are browned, then turn them over.
- At this point I generally drizzle a little more oil and maybe a dollop of butter just to add some more liquid.
- Once the other side has been browned, I remove the skillet from the heat and add the juice of one large lemon.
- Give it a shake back and forth to prevent sticking. Dish is ready once the lemon juice is pretty much dissolved.
The whole process takes about 15 minutes. It’s very easy.
I hope this works. I am horrible at typing recipes for dishes I created. 
Feel free to share on the other board if you would like. Enjoy!
