9 baby artichokes
1/2 cup dry white wine
Juice from one lemon
1 clove garlic, minced
1 teaspoon garlic salt
3 tablespoons olive oil
1 cup water
Freshly grated Parmesan cheese
Rinse baby artichokes. Using a sharp knife, trim artichoke stem, leaving one inch of stem. Trim one inch of tip off of artichoke. Remove green outer petals of artichoke until you reach the pale yellow petals. Cut artichokes lengthwise into 4 slices.
In large sauté pan, heat olive oil over medium-high heat. Add the artichokes and garlic, cook while tossing the artichokes in the pan for about 2 minutes. Add the wine, lemon juice, water and garlic salt and bring to a low simmer. Cover pan with lid and allow to braise for 10 to 15 minutes until artichokes are very tender.
Remove from heat and sprinkle with Parmesan cheese. Serve as a first course or used on top of pizza or pasta.
SOURCE: Adrienne Meier, Ocean Mist Farms