Garlic Saut?ed Artichokes

Step 1
Rinse artichokes under cold water. With a sharp knife, cut off the top third of each artichoke and trim the stems to about 1 inch. Remove the smaller leaves from around the base, then snip off any sharp leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

Step 2
Melt butter in a large skillet over medium heat. Add garlic and saut? until fragrant, about 1 minute. Place artichoke halves into the skillet, cut-sides down. Saut? until lightly browned, 5 to 10 minutes.

Step 3
Reduce the heat to low. Pour in about 1/4 cup water, cover, and steam until tender and the stem is pierced easily with a fork, 15 to 20 minutes.