Garlic Sautéed Artichokes

By April 16, 2011Uncategorized

2 large artichokes

3 cloves garlic, chopped

2 tablespoons butter

Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs. Melt the butter in a large skillet over medium heat. Add the garlic, and sauté for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Sauté for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.   From


Author Terra

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