lemon juice (about 1 lemon)
200 ml vegetable stock
1/4 cup dry white wine
salt and pepper
1 clove of garlic
olive oilRemove tough outer leaves of artichokes, cut thetenterhooks. Cut the artichokes in half lengthwise and trasferring them in a large bowl filled with water and the lemon juice.
In a large skillet over medium heat, heat oil and garlic. Drain the artichokes and transfert onto the skillet. When the artichokes sizzle, sprinkle them with the erbs and simmer with the wine until reduced.
Cook, stirring occasionally, until the artichokes are tender and golden and liquid has almost completely evaporated, about 15 minutes.
Season with salt and pepper and serve immediately.