4 Servings 30 min Cook
2 Artichoke, large Artichokes
3 Cloves, minced Garlic
2 Tbsp 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.