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Sautéed Artichokes With Crispy Garlic and Sage

4 servings

• 1 lemon, cut in half
• 4 artichokes (see note)
• 1 tablespoon plus 2 teaspoons extra virgin olive oil
• 8 medium cloves garlic, very thinly sliced
• 15 fresh sage leaves
• 1/2 cup water
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste

Squeeze lemon juice into a medium bowl and fill with cold water. Drop the artichokes into the water as you trim them to keep them from discoloring. Bend back the lower, outer petals until they snap off easily near the base. Continue to snap off leaves until you reach a point where the leaves are half green and half yellow. Using a sharp stainless steel knife, cut off the top cone of leaves at the point where the yellow meets the green. Cut off stem level with base and trim off any green from base.

In a nonstick skillet, combine oil and garlic, cover and cook over medium-low heat, stirring frequently, until garlic is barely golden, about 3 minutes. Uncover and cook until crisp, about 1 minute longer. With a slotted spoon, transfer garlic to a small bowl.

Raise heat to medium. Add sage leaves to hot oil in skillet and cook 2 to 3 minutes, turning once, until leaves are darkened, fragrant and crisp. Add to garlic. Drain off and reserve oil.

Drain the artichokes and add them to the skillet with 1/2 cup water and salt. Cover and cook over medium heat 10 to 12 minutes, or until most of the water has evaporated and the artichokes are tender but not mushy. Uncover, increase heat to high and cook to evaporate any liquid. Add reserved oil and saute artichokes, turning often, until browned, 4 to 5 minutes.

Season the artichokes with pepper and serve hot or at room temperature, scattering garlic and sage over the top.

(From “ A New Way to Cook ” by Sally Schnder, Artisan.)

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