Artichokes with Basil, Onion, and Garlic

1. Prepare the Artichokes

In a medium bowl, combine water, dry white wine, and lemon juice. Trim and clean the baby artichokes, then submerge them in the lemony bath to prevent browning.

2. Cook the Artichokes

In a medium pot, combine basil stems, diced onion, smashed garlic cloves, and a fresh bay leaf. Add the artichokes along with their aromatic bath. Cover with a lid and bring to a gentle boil. Simmer for 10 to 15 minutes until a knife tip easily pierces the artichokes.

3. Sauté the Artichokes

Drain the artichokes and set aside to cool. Mash the softened garlic to release its flavor. Quarter the cooled artichokes. In a sauté pan, heat extra virgin olive oil over medium heat. Add the artichokes, diced onion, and mashed garlic, sautéing gently for 12 to 15 minutes until the leaves become tender.

4. Finish and Serve

Season the artichokes with flaky sea salt. Toss in the coarsely chopped fresh basil. Serve the artichokes warm, or let them come to room temperature to allow the flavors to meld.