The artichokes are sautéed in a liberal amount of olive oil over high heat. Accompanying the artichokes are sprigs of fresh rosemary, fresh bay leaves,and whole unpeeled garlic cloves. When the artichokes are well browned, tender, and incredibly aromatic, they are served piping hot. Chef Altenberg recommends serving them with lamb
6 baby artichokes
1 lemon, cut in half
2 bay leaves, fresh if possible
2 sprigs fresh rosemary
4 cloves of garlic, lightly smashed with the skins on (do not remove the skins)
extra virgin olive oil
Start off by removing any tough exterior leaves from the artichokes by manually pulling them off one by one. Once they are removed, trim the top of the artichoke. Then, using a paring knife, trim the darkened part where the artichoke was cut. Continuing with the paring knife, peel the stem. Rub the cut surfaces of the artichoke with lemon so that they do not discolor.