- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 3 globe artichokes, trimmed and halved lengthwise
- 1 1/4 cups dry white wine
- 3 whole sprigs fresh mint or thyme
- Kosher salt and freshly ground black pepper to taste
- Heat the olive oil in a heavy saucepan over medium heat.
- Add the garlic and sauté, stirring, for about 30 seconds.
- Add the artichokes and toss until they're coated with oil.
- Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
- Cover, reduce heat to medium-low, and simmer for 20 minutes.
- Discard the thyme (if using).
- Transfer the artichokes to a plate, drizzle them with pan juices, and serve.