We work everyday to bring you the absolute best organic foods that we can find, and we think it's only fair that we work just as hard trying to find the best recipes for you to use on your organic produce! Keep an eye out for the 'Recipe of the Week' for fresh ideas on how to prepare items found in this week's box.

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If you want to submit a recipe to share with the Door to Door audience, please email us at recipes@doortodoororganics.com.

courtesy of anon

cut ingredients in half for two servings!

Ingredients
2 organic lemons, quartered
4 large organic artichokes
1/2 cup extra virgin olive oil
salt and fresh ground pepper
6 cloves organic garlic, crushed

Method

1. Fill a large bowl with cool water and juice the quarters of 1 lemon into the bowl. One at a time, remove the tough outer leaves from an artichoke to expose the light yellow core. Peel the stem end of the artichoke, keeping about 1 inch of the stem intact and exposing the pale, tender core. Trim 1 inch off the top of the artichoke and cut the artichoke in half lengthwise through the center.
2. With the tip of a spoon, scoop out the furry choke. Add the cleaned artichoke halves to the lemon water and repeat with the remaining artichokes. Keep the artichokes in the water until ready to cook; they will keep 1 to 2 days in the water. Before cooking, spread the artichokes on paper towels, sliced side down, to drain and pat dry.
3. In a large, wide-bottom saute pan over medium-high heat, warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper. Carefully place the artichokes, sliced side down, in the pan, making sure they lie flat. Season the tops with salt and pepper and slip the garlic into the spaces between the artichokes. Cook, occasionally shaking the pan to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for doneness.
4. Add the remaining lemon quarters to the pan, place a piece of foil over the pan and cover with a lid to seal tightly. Remove the pan from the heat and keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes. Transfer the artichokes to a serving platter. Squeeze the juice out of the cooked lemon wedges into the pan and whisk to scrape up any brown bits stuck to the bottom. Pour the juice over the artichokes and serve.

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Looking for more wholesome, fresh, sustainable food? Many thanks to Lauren W. for suggesting this great resource: www.EatWellGuide.org