Artichoke Season, Pan-Cooked Artichokes

Artichoke season is here so its the perfect time to start experimenting in the kitchen with this striking yet beautiful vegetable.  When cooking artichokes it's best to keep it simple.  Here is a rather delicious, yet simple recipe is from My Tuscan Kitchen by Aurora Baccheschi Berti, with beautiful imagery by Beth Evans.

Pan-Cooked Artichokes

12 Baby artichokes (violetto variety preferably)
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
Leaves from 1 bunch parsley, chopped, plus more for serving
Salt and freshly ground black pepper

Wash the artichokes, remove the hard outer leaves, and cut off the pointed ends.

Place the artichokes in a saucepan with the oil, garlic, parsley and salt and pepper to taste.  Place over low heat, add 1 cup of water, cover the pan and cook for 8 to 10 minutes, until the artichokes are tender.   Serve sprinkled with parsley.

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