1 container (~1lb) fresh baby artichokes, cut in quarters
1T caper brine
2T olive oil
Salt and Pepper
1 1/2 c red and yellow cherry tomatoes, cleaned and halved.
3 cloves garlic, minced
1c chicken stocks
salt and pepper
In large sautee pan, over medium heat, add the garlic, artichokes, tomatoes, salt and pepper, capers, and caper brine. Sautee until aroma is released from garlic and artichokes begin to look a little brown and cooked around the edges. Season with salt and pepper and add the stock. Cover and reduce heat to low. Simmer for 12 minutes, or until broth is evaporated. Taste and fix seasoning, serve.
Note on cleaning artichokes: after rinsing them under cold water, cut the tail off, about 1/2" before it starts (into the bulb). Next, cut off 2/3" off the spiky end so no leaf tips are left on the artichoke. Finally, remove outer leaves, so that only the heart remains.
Alternative version: add pesto or romesco with the capers in the beginning.