This is one of the fastest ways I know to cook artichokes.

Yield: 1 serving, with 13 grams of carbohydrates and a whopping 7 grams of fiber, for a total of 6 grams of usable carbs (a couple of teaspoons of lemon juice add just 1 more gram) and 4 grams of protein.

INGREDIENTS 

• 1 large artichoke
• Olive oil
• Lemon wedges
• Salt

INSTRUCTIONS

1. Cut about 1 inch off the top of your artichoke, trim the stem, and pull off the bottom few rows of leaves.
2. Slice the artichoke vertically down the center.
3. Using the tip of a spoon, scrape every last bit of the fuzzy choke out.
4. In a large, heavy skillet, heat 1 inch of olive oil over medium-high heat.
5. When the oil is hot, add the cleaned artichoke, flat side down. Fry for about 10 minutes, turning over halfway through.
6. It should be tender and just starting to brown a bit.
7. Drain the artichoke halves on paper towels or a brown paper bag.
8. Serve the artichoke halves with lemon wedges to squeeze over them and salt to sprinkle on them to taste.