Tender, sautéed baby artichokes seasoned with salt and freshly ground white pepper.
In a large bowl, fill with water and squeeze in 2 whole lemons. Peel the stems of the baby artichokes and remove the outer leaves. Cut off the tops of the baby artichokes and place in lemon water.
In a sauté pan over medium high heat, add olive oil and garlic. Add artichokes and sauté for 3 minutes. Add white wine and vegetable stock. Continue to cook until artichokes are tender and nicely glazed. Season with salt and freshly ground white pepper. Remove from heat and set aside.