Artichokes Provencal

I have been waiting for baby artichokes to be in season to cook this recipe by Mark Bittman. Baby artichokes grown in California are at my local co-op this week - get them while they last because I know I will be making this at least one more time over the weekend!

Ingredients:

• 6-8 baby artichokes
• 1/4 cup pitted kalamata olives
• 1 pint cherry tomatoes
• 4 cloves of garlic
• 2 sprigs fresh thyme
  
• 1/4 cup to 1/2 cup water
• olive oil
• salt

How to:

1. Heat enough olive oil to cover the bottom of a skillet, add whole cloves of garlic and thyme
   
2. Prep the baby artichokes by peeling off the tough outer leaves, trimming the outer edges of the stem, cut the top inch off of the top, and cut in half. Add the artichokes into the skillet.
3. Once the bottom of the artichokes are slightly brown, add the olives and tomatoes.
4. Add in the water, cover and let simmer on medium heat for 20 minutes
5. Salt to taste
6. Serve with good crusty bread and a little grated Parmesan cheese (optional)
   

Notes: This may be good with a pasta or grain like farro. The bread is great since it soaks up all of the juices.