baby artichokes provencal   2 to 4 servings ¼ cup extra virgin olive oil 4 cloves garlic, crushed, then peeled Fresh thyme or rosemary, optional ½ cup flavorful black olives, pitted salt 12 small(or baby) artichokes 1 pint grape tomatoes, halved or left whole, or about 1½ cups any other tomatoes, chopped chopped fresh parsley leaves for garnish   1. Combine oil and garlic in a large skillet (cast iron is good), over low heat. When garlic sizzles, add herb, olives and a pinch of salt. 2. Meanwhile, one at a time, prepare artichokes: remove hard leaves, then cut off spiky end, about an inch down from top; trim bottoms, cut artichokes in half, and add them to pan as they are ready, cut side down. When about half of them are in pan, raise heat so they brown a bit; move them around as you add remaining artichokes so that they brown evenly. 3. When artichokes are brown, add tomatoes and a splash of water. Cook until chokes are tender, 10 to 20 minutes. Add water if needed. Adjust seasoning, garnish and serve hot or at room temperature. back