This colorful dish embraces spring with fresh garlic and purple artichokes.
1¼ pounds baby purple artichokes
1 lemon, halved
½ cup chicken stock
¼ cup dry white wine
3 tablespoons olive oil
2-3 cloves garlic, minced
1. Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
2. Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally until artichokes are tender and golden and liquid has completely evaporated, about 12-15 minutes. Add minced garlic, toss and sauté until garlic is fragrant, about 1 minute. Season with salt and pepper, and serve immediately.