Another recipe from my grandmother. In Italy artichokes are smaller & more tender than here in France, so they can be sauted in garlic & olive oil with little preperation. Choose artichokes whose leaves are closed.
TIP: As you clean the artichokes, place the prepared ones in a bowl of cold water & lemon juice to prevent them from blackening.
CLEANING: Remove stalk & outer leaves. Slice into slivers.
6 artichokes
3 large cloves of garlic
Olive oil
Oregano
Salt & pepper to taste
Peel garlic & slice into slivers. Sauté in olive oil in a large heavy saucepan. Add artichoke slices & oregano, turn to flavor.
Cover with water, cover, simmer on low heat until tender. Season to taste, serve hot.
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