Instructions: Trim artichokes to tender leaves, quarter and remove choke. Boil in salt water until just tender, about 6 to 7 minutes. Refresh in ice water.

In a 12- to 14-inch saute pan, heat oil until smoking. Add garlic and artichokes and saute until light golden brown and slightly crusty. Add wine and cook until almost evaporated. Add rosemary and parsley, season with salt and pepper and serve.

This recipe yields 4 servings.

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