If using fresh artichokes, wash and clean the vegetables removing the hard leaves and the needles in the center, if any. Leave the bottoms and the soft leaves near the center without the tips. Choose young artichokes, when old they usually turn too hard. In most stores you can find already prepared and cleaned artichokes hearts both in the freezer and the fresh aisle.

Mince the garlic and saute in a large pan in hot olive oil for about one minute without browning them.

Add the artichokes hearts in large pieces and stir fry for 2/3 minutes.

Lower the heat, add the broth and let cook covered for 15 minutes stirring gently from time to time.

Adjust of salt and pepper. Add abundant chopped fresh Italian parsley and remove from heat.

Serve hot as a side dish or appetizer.

Young or baby artichokes should be used for best results. If using older ones the hard part should be removed and only the bottom used.