Pan Steamed Artichokes

Artichokes second wave is upon us and I've found a new way of cooking them that doesn't require getting out my giant steamer or one hour of steaming. I could probably eat them like this everyday, as an accompaniment to any dish.

I know I sound a bit overboard, but I haven't found a frozen or canned artichoke that is comparable to a fresh one. They all taste salted, vinegared, oiled or just plain weird. If you do have a favorite brand, please let me know.

Ingredients

2 artichokes, any size

1/2 cup of chicken broth, or water

salt and pepper to taste

2 tablespoons olive oil

Large fry pan with lid

1. To prep the artichokes, rinse them in cold water and chop off the top couple inches.
2. Take a pair of kitchen scissors and trim the pointy things from each leaf then cut the artichoke into quarters.
3. Heat the olive oil over medium in a large enough pan to hold all the artichokes.
4. Brown the artichokes on each side about 2-4 minutes per side.
5. When browned, add chicken broth, or water to keep it vegetarian.
6. Add a pinch of salt and pepper.
7. Put a lid on the pan and bring the broth to a simmer. Let simmer for 20 minutes with lid on.
8. If you hear the pan dry out, go ahead and add another 1/4 cup of broth/water.
9. After 20 minutes, remove the lid and let the broth burn off completely. The artichoke heart should be translucent.
10. Serve hot. You can eat the heart with a knife and fork, then take your hands to finish nibbling on the ends of the leaves. Don't let a good 'choke go to waste!