Sautéed Artichokes with Onions, Garlic, and Herbs

Preparation

1. Step 1

   Pour into a heavy pan over medium heat: 1 1/2 tablespoons olive oil.

   Step 2

   When hot, add: 1 small onion, diced.

   Step 3

   Cook until soft, about 7 minutes. Remove from the pan.

   Step 4

   While the onions are cooking, trim: 12 to 15 very small artichokes (about 1 1/2 pounds).

   Step 5

   Slice thin. In the same pan the onions were cooked in, heat: 1 1/2 tablespoons olive oil.

   Step 6

   Add the sliced artichokes and cook over medium heat, stirring occasionally, until tender and browned, about 10 minutes. Add the onions and: 3 garlic cloves, chopped, 3 tablespoons chopped herbs (such as thyme, marjoram, oregano, savory, or parsley), Salt, Fresh-ground black pepper.

   Step 7

   Cook for about 2 minutes. Taste for salt and adjust as needed.

2. Variations

   Step 8

   With the garlic add 2 tablespoons capers, rinsed, drained, and chopped, and, for a little heat, a pinch or two of dried chile flakes.

   Step 9

   Use 3 large artichokes. Trim them down to the edible hearts, remove the chokes, and slice thin. Cook the sliced artichokes as above. If they brown before they’re tender, add a little water with the onions and herbs to finish cooking them.