Sauteed Artichokes with Onions, Garlic, and Herbs

1. 1

   Pour into a heavy pan over medium heat: 1 1/2 tablespoons olive oil.

2. 2

   When hot, add: 1 small onion, diced.

3. 3

   Cook until soft, about 7 minutes.

4. 4

   Remove from the pan.

5. 5

   While the onions are cooking, trim: 12 to 15 very small artichokes (about 1 1/2 pounds).

6. 6

   Slice thin.

7. 7

   In the same pan the onions were cooked in, heat: 1 1/2 tablespoons olive oil.

8. 8

   Add the sliced artichokes and cook over medium heat, stirring occasionally, until tender and browned, about 10 minutes.

9. 9

   Add the onions and: 3 garlic cloves, chopped, 3 tablespoons chopped herbs (such as thyme, marjoram, oregano, savory, or parsley), Salt, Fresh-ground black pepper.

10. 10

    Cook for about 2 minutes.

11. 11

    Taste for salt and adjust as needed.

12. 12

    With the garlic add 2 tablespoons capers, rinsed, drained, and chopped, and, for a little heat, a pinch or two of dried chile flakes.

13. 13

    Use 3 large artichokes.

14. 14

    Trim them down to the edible hearts, remove the chokes, and slice thin.

15. 15

    Cook the sliced artichokes as above.

16. 16

    If they brown before theyre tender, add a little water with the onions and herbs to finish cooking them.

* Per serving · 4 servings · Values may vary.

No additional tips available.