Ingredients
1/4 c extra virgin olive oil
4 cloves garlic crushed - or a whole clove
fresh rosemary, thyme, oregono, basil - any combo
1/2 c flavorful black oloves - I buy the the pitted dried/marinated ones from teh olive bar
salt
1 package baby artichokes (12-16, usually)
1 pint grape tomatoes halved or whole, or 1 1/2 c chopped other tomatoes, or a can of diced tomatoes
capers - use up what’s been in your frig since you bought a jar.. - to taste
chopped fresh parsley for garnish - I haven’t used
Preparation
Combine oil and garlic in cast iron skillet over low heat - (crushed, or whole cloves work - you can cut off the bottom of the clove, leave on the skin and they slide off once they are cooked. when garlic done, add herbs, olives and pinch of salt. Prepare artichokes - this is really easy once you get the hang of it - after the first box of artichokes (12-16/box), you’ll not be worried by the time (not much) or effort - little…Cut off bottom of stem and any tough or damaged peel of the stem), remove a few rounds of the outer leaves, til the leaves are a little lighter and softer. Cut off the spikey tops, then cut in half lengthwise, and place in pan cut side down. Raise the heat slightly so they begin to slowly brown. Move them around as they cook. When the bottoms are brown, add tomatoes, capers and splash of water. Cook til the artichokes are tender ~ 20 - 30 min total. You may need to add more water. Serve hot, or cold, or put in glass casserole and reheat. Serve as appetizer, or main or side dish…..excellent with rice or pasta.
