Summer artichokes might still be around....simply because the hot weather has lasted in California until October. The tender small bites are so lovely with a glass of wine or a sip of summer lemonade. Either way...cooking them is easy on the stove top.
Clean the outer layer of the artichoke with a pairing knife or a pair of cooking scissors. Then, trim the top and bottom to expose the tender meat. Cut them in half length-wise...you'll notice there is no yoke or thistles to remove. The flower didn't have time to mature on the stalk. Then, place the cut artichokes (cut side down) in a saucepan (flame on low/medium low) and brown them in good olive oil and a tablespoon of unsalted butter. Brown on both side until tender. If you feel you need added moisture you can pour in a 1/2 cup of chicken or vegetable broth or just plain water. Let cool and enjoy plain or with a Greek yogurt and mayo spiced dipping sauce. Or my favorite 1/2 Greek yogurt and 1/2 mayo with chopped scallions and freshly chopped dill with a squeeze of lemon. Oh, yeah! YUM!