1/4 cup olive oil
3 cloves garlic, minced
1 (8 ounce) package baby artichoke hearts, sliced into 1/4 inch rounds
1 (10 ounce) package baby artichoke hearts, sliced in 1/4 inch rounds
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/4 teaspoon dried sage
2 teaspoons salt
ground black pepper to taste
Heat olive oil in a large saucepan over medium heat; cook and stir 5 minutes. Add 2 cloves garlic and saute about 10 minutes, stirring constantly, until garlic is golden.
Stir in the baby artichoke hearts and cook 5 minutes more. Stir in the parsley and oregano, basil, rosemary, sage and salt.