This simple preparation using baby artichokes is reminiscent of Sicily.
- 12 small artichokes, cleaned and cut in half
- 2 garlic cloves, thinly slices
- 5 anchovy fillets, chopped
- 1/2 tsp. dried oregano
- Salt & pepper
- 2 T. red wine vinegar
- 3 T. olive oil
- 3/4 C. dry white wine
Place the artichokes in a heavy bottomed pan. Add the garlic, anchovies, oregano, olive oil, vinegar and 1/4 C. of the wine. Cook slowly over low heat, stirring frequently. As the sauce reduces, add the remaining 1/2 C. wine and cook until tender. Remove and place on serving platter, pouring the sauce over the top.