For the Artichokes
- Preheat oven to 400 F (205 C).
- In a small pan, bring saffron and white wine to a boil, remove from heat, cover and steep for at least 1 minute. Reserve until needed.
- Prepare a bowl of acidulated water; fill a large bowl or round vessel with enough cold water to cover the artichokes, then slice and squeeze in the lemon juice. Add the squeezed-out lemons, peel and all, right into the water.
To Trim the Artichokes
- Slice ½ inch (1.25 cm) off the bottom of the artichoke stems, and 1 inch (2.5 cm) off the top leaves.
- Remove and discard any small leaves toward the base of the artichoke.
- Slice in half vertically and use a small, sturdy spoon to scoop out the fuzzy “choke” in the middle of the artichoke.
- Use kitchen shears to trim ¼ inch (6 mm) from the pointy tips of each of the leaves.
As you finish trimming each half, add the halves to the acidulated water, using a plate as a weight over top to keep them submerged.
- Heat a wide, oven-ready skillet over high heat (if possible, choose a pan with a tight-fitting lid).
- When hot, add the olive oil, then arrange the trimmed artichoke halves, cut-side-down, in a single layer and sear for 2-3 minutes until starting to colour.
- Add the saffron and white wine and bring all to a boil over high heat.
- Cover the skillet with a lid (or foil) and bake for 20 minutes, until the base of the artichoke is easily pierced with the tip of a paring knife.
- Uncover, flip the artichokes, and bake for 5 minutes, allowing the cut side to dry out and colour a bit.
For the Chili-Lemon Oil
- While the artichokes are cooking, prepare the Chili-Lemon Oil. In a small pot over medium heat, combine the olive oil, lemon zest, garlic, chili, and salt. Heat until sizzling, 2-3 minutes.
- Set aside to cool completely.
- When cool, stir in the lemon juice and parsley.
- Serve the artichokes warm, cut side up, with Chili-Lemon Oil on the side, for dipping. Enjoy!