Recipe: Sautéed Artichokes with Crispy Garlic and Sage

Serves 4

4 prepared artichoke bottoms (see related recipe)

1 tablespoon plus 2 teaspoons extra-virgin olive oil

8 medium cloves garlic, very thinly sliced

15 fresh sage leaves

½ cup water

½ teaspoon kosher salt

Freshly ground black pepper to taste

1. Prepare artichoke bottoms.

2. In a large nonstick skillet, combine oil and garlic, cover and cook over medium-low heat, stirring frequently, until garlic is barely golden, about 5 minutes. Uncover and cook until crisp, about 1 minute longer. (Be careful that the garlic doesn't become too dark and bitter.) With a slotted spoon, transfer garlic to a small bowl.

3. Raise heat to medium. Add sage leaves to hot oil in skillet and cook 2 to 3 minutes, turning once, until leaves have darkened and become fragrant and crisp. Add to garlic. Drain off and reserve oil.

4. Add artichokes to skillet with ½ cup water and salt. Cover and cook over medium heat about 10 to 12 minutes or until most of the water has evaporated and the artichokes are tender but not mushy. Uncover, increase heat to high and cook to evaporate any remaining liquid. Add reserved oil and sauté artichokes, turning often, until browned, about 4 to 5 minutes. Season with pepper and serve hot or at room temperature, scattering garlic and sage leaves over the top.

To make ahead: Up to 5 hours ahead, the artichokes can be braised until tender and the liquid has evaporated. (Do not sauté at this point.) Cool, cover and refrigerate. Finish the dish by sautéing the artichokes until browned.

From "A New Way to Cook" by Sally Schneider