Country-Style Baby Artichokes

Ingredients

Wash the baby artichokes and strip away the tough outer leaves until only the pale, tender inner hearts remain. Trim the prickly tips, cut each heart into quarters, and transfer immediately to a bowl of water acidulated with the juice of the lemon to prevent browning.
Wash the parsley, pick the leaves, and finely mince them on a cutting board alongside the peeled clove of garlic.
Rinse the sage leaves.
Rinse the rosemary and separate the needles into small clusters.
Heat the vegetable broth until warm.
Pour the olive oil into a skillet, add the minced garlic and parsley, and turn on the heat.
Sauté the mixture gently over low heat for a few moments, taking care that the garlic does not brown or burn.
Drain the artichoke quarters thoroughly, add them to the skillet, and toss over high heat for about two minutes.
Pour in the warm vegetable broth, add a pinch of salt, a grind of black pepper, a pinch each of oregano, thyme, and marjoram, followed by the sage leaves and rosemary. Cover with a lid and simmer over low heat for about 15 minutes. If the pan becomes too dry, add a splash more broth.
Uncover the skillet, raise the heat to reduce the cooking juices, and adjust the seasoning with additional salt if needed.
Serve warm.