Courtesy of PureZing

INGREDIENTS:

¼ cup Virgin olive oil
10-12 baby artichokes, well-trimmed and quartered
2 garlic cloves, quartered
¼ cup fresh parsley, chopped
2 teaspoon dried oregano
1 teaspoon finely minced fresh basil, or ½ teaspoon dried
1 teaspoon fresh chives, snipped finely
½ teaspoon dried rosemary
¼ teaspoon onion powder
Sea salt and freshly ground pepper to taste
1 cup dry white wine

DIRECTIONS:

Heat olive oil in a large skillet. Add quartered artichokes and saute, turning till all sides are oiled and sauteed. Stir in garlic quarters, parsley, spices and Sea salt and pepper. Add wine and cover and simmer until artichokes are tender, and al dente: 15-20 minutes.

If too much liquid remains, uncover and cook till pan is almost dry and outside of artichokes are crisping.

May be prepared ahead and reheated just before serving.