Ingredients:
2 large artichokes ( about 1 pound each)
6 cloves garlic, chopped
2 tablespoons butter
1/4 cup water
3 tablespoons chicken broth
Directions:
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 water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
A fork should easily pierce the stem.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.