Garlic Sauteed Artichokes recipe

4 servings

2 large artichokes (about 1 pound each)

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 saute for about 1 minute to flavor the butter.

Arrange artichoke halves cut-side down in the skillet.

Saute 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.