Ingredients

4 servings

　　1 1/2 tablespoons olive oil

　　1 small onion, diced

　　12 to 15 very small artichokes (about 1 1/2 pounds)

　　1 1/2 tablespoons olive oil

　　3 garlic cloves, chopped

　　3 tablespoons chopped herbs (such as thyme, marjoram, oregano, savory, or parsley)

　　Salt

　　Fresh-ground black pepper

　　

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.

　　

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.

　　The Art of Simple Food