2 pounds artichokes, trimmed, peeled and cut up 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced Salt 1/2 cup water 2 tablespoons minced fresh mint Juice of 1/2 lemon

Step 1 Place the artichokes, olive oil, garlic and 1/2 teaspoon of salt in a 9-inch skillet. Pour the water over. Place over high heat and as soon as the water begins to bubble, tightly cover the skillet. Cook, shaking the pan frequently, until the artichokes are just tender enough to pierce with a sharp knife, about 4 minutes.

Step 2 Remove the lid and continue cooking over high heat, stirring constantly, until the water has completely evaporated (the sound will change from bubbling to crackling). Add the mint and lemon juice and stir well so that the glaze completely covers all of the artichoke pieces. Taste and add more salt or lemon juice if necessary. Serve immediately while hot or at room temperature.

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