Artichoke Pan

Clean the artichoke hearts (max. egg size): break off the stem, break off the dark green leaves until only light green or yellow leaves are visible, cut off the top by a third, cut away all dark green areas at the bottom. Immediately place in lemon or possibly vinegar water, cut in half to prevent artichoke hearts from darkening.

Heat olive oil in a large frying pan, fry onion and artichoke hearts until browned. Add tomatoes, SArdelles, garlic, capers and oregano. Cover and sauté for 5 minutes. Season to taste with salt and freshly ground pepper.

Serve with garlic bread and a simple green salad.

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