Instructions: In a large skillet over medium heat, add oil and butter. Saute onions, garlic and chile for a few minutes to soften. Add the chives, thyme sprigs, and pepper. Reduce heat, making sure garlic doesnt burn.

Prepare the artichoke: Slice as little as needed from the stem end of the artichoke. Trim away the sharp points. Halve, remove choke.

Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for 1 to 2 hours depending upon size. Steam until flesh removes from leaves easily. More water will need to be added to the pan periodically.

Just before serving: Sprinkle with lemon juice. Transfer artichoke halves, one to a plate. Sprinkle with kosher salt. There is no need for a dipping sauce.

TEST: 2000-Jul-15: Exceptionally aromatic. There is absolutely no need for a butter dipping sauce. Use a few chile pepper flakes so that the flavor is there but distinguishable only when quizzed.

This recipe is basically the same as the original. We did reduce the amount of fats used to saute the onions. We used a combination of thyme and lemon instead of lemon thyme. 4 grams of fat; 4 grams fiber, 82 cals.

Description: "Low fat and flavorful onion, garlic and thyme infused steamed artichoke halves."

Serving Ideas : Make a simple but stellar meal with a small helping of pasta. Make about 5 ounces for two servings of flavored angel hair (tomato, pesto, and wheat) tossed with sauteed garlic, leek, pepper and lemon zest. Top with grated Myzithra (Greek) cheese. Or use a fresh romano. (Myzithra is a hard sheeps milk cheese, made from draining the whey in balls and aged 1 year).

NOTES : Recipe adapted from "Artichokes Sauteed in Herb Infused Butter" by Ryan Briggs, Arizona

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