If you want to use fresh baby artichokes, see instructions for preparing the hearts on page 282.
Recipe information
Yield
serves 4
Ingredients
9 artichoke hearts, fresh or frozen
1/3 cup extra-virgin olive oil
Juice of 1 lemon, or to taste
2 cloves garlic, chopped
Salt and pepper
Preparation
Step 1
Put the artichoke hearts in a pan with the rest of the ingredients and barely cover with water. Simmer, uncovered, for about 20 minutes if fresh or 10 minutes if frozen, until tender. Lift out the artichokes and reduce the sauce.
Step 2
Serve cold—whole if small, halved or quartered if large—in their own sauce.
