1 lemon, cut in half
16 baby artichokes
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
4 fresh sage leaves
10 fresh basil leaves
2 teaspoons freshly ground black pepper
In a large bowl with cold water, squeeze the juice of the lemon.
Clean the artichokes by removing the though outer leaves and cutting about ½ inch from the top, cutting lengthwise and dropping them on the water with lemon.
Heat up the olive oil on a sauté pan big enough, bring it to the smoking point, meanwhile take the artichokes and dry them out with a towel or paper towel, leave some of the water on them.
Add them to he hot pan and toss a little to brown them slightly, add the garlic, sage, basil and freshly ground pepper. Keep sauteing by tossing them or moving them around to avoid burning, until they are tender and the edges are a little crisp. Place them on paper towel to drain some of the oil for a minute, plate and sprinkle salt over them, sea salt if possible.
Can be served hot, warm or at room temperature