Simple Sauteed Artichoke Recipe

Cut off the stems, leaving only 2-2.5 cm. Now pull off the harder outer leaves - they should snap at their base. Don't be shy here - remove all the hard leaves so that you're only left with the softer lighter leaves closer to the centre.

Cut up to one third off the top of the artichokes. Use kitchen scissors to trim all the remains hard tips of the leaves.

Use a peeler, and shave off any remaining hard bits from the base. Lightly shave the stem too.

Check your artichoke properly. At this stage, I usually take off a few more leaves. Only leave the softer inner section close to the artichoke heart.

Cut the artichokes in half, and then halve again twice more. With a little knife, scoop out the hairy centre. With scissors trim off any sharp or hard ends.

To keep them from going brown, add them to a bowl of lightly lemoned water to prevent them from going brown. Leave for about 10 min or until you're ready to cook.

Add a tablespoon Extra Virgin Olive Oil to a non-stick pan, and turn it onto medium-high heat. Add in the chopped garlic.

Remove your artichokes from the bowl of water and shake off the water lightly. Rub a very thin layer of Extra Virgin Olive Oil on each piece.

When the garlic starts sizzling, add in your artichokes. Stir around lightly in the warm garlic oil. Leave in pan for about 10 min, stirring occasionally to prevent any burning. After 10min, push a knife through one of the biggest pieces, and if it slides in easily they are ready. Monitor them like you would carrots. You want them to cook through, but still have a bite.