Now's the time - I think this comes mostly from the box that baby artichokes come in. The small artichokes are all over the place right now in clam shell packages and loose in bins. So - get hold of a dozen or so little-tiny-small-as-you-can-find baby artichokes. They make a nice spring treat like the fiddle head ferns.

1. 12 or so baby artichokes
2. Olive oil
3. Garlic
4. Available herbs, Parsley, tarragon, whatever, chopped
5. Salt & pepper
6. 1/2 to 1 cup stock - chicken, beef or just water.
7. Lemons

1. Fill stainless bowl with cold water and squeeze a whole lemon into it.
2. Peel artichoke stem and trim. Break artichoke leaves away from choke until color changes from dark green to light green and entire leaf looks eatable.
3. Cut off top 1/3 to 1/2 of artichoke and rub with cut lemon and drop into lemon water.
4. Do all of them and cut larger ones in half. There is no need to remove the choke if these are really small, fresh baby artichokes.
5. Heat olive oil in covered saute pan and toss artichokes to coat with oil. Add herbs and toss some more.
6. Add stock or water.
7. Cover pan and lower heat to low and allow to cook for 15 minutes and check and stir around.
8. When artichokes are tender, remove top and reduce liquid down to oil only.
9. Toss with salt and pepper and serve.
10. The box recommends using this a pasta sauce, but my household likes them as a vegetable standing on their own.