Baby Artichokes

1. 1

   Combine oil and garlic in cast iron skillet over low heat - (crushed, or whole cloves work - you can cut off the bottom of the clove, leave on the skin and they slide off once they are cooked. when garlic done, add herbs, olives and pinch of salt.

2. 2

   Prepare artichokes - this is really easy once you get the hang of it - after the first box of artichokes (12-16/box), you'll not be worried by the time (not much) or effort - little...Cut off bottom of stem and any tough or damaged peel of the stem), remove a few rounds of the outer leaves, til the leaves are a little lighter and softer. Cut off the spikey tops, then cut in half lengthwise, and place in pan cut side down. Raise the heat slightly so they begin to slowly brown. Move them around as they cook.

3. 3

   When the bottoms are brown, add tomatoes, capers and splash of water. Cook til the artichokes are tender ~ 20 - 30 min total. You may need to add more water.

4. 4

   Serve hot, or cold, or put in glass casserole and reheat.

5. 5

   Serve as appetizer, or main or side dish.....excellent with rice or pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.