Pan-Sautéed Artichoke Bottoms

Ingredients

If necessary, clean the artichoke bottoms and place them in a bowl of cold water mixed with the juice of half a lemon (or white vinegar) to prevent them from browning.
Select a wide, shallow skillet with a lid that can fit all the artichoke bottoms in a single layer without overlapping.
In the skillet, gently sauté the garlic clove in olive oil until fragrant, then remove the garlic. Place the artichoke bottoms in the pan in a single layer. Sear for a few minutes on both sides, then pour in the white wine and let it evaporate over high heat.
Lower the heat and add enough hot vegetable broth to come about halfway up the sides of the artichoke bottoms.
Cover with the lid and cook over low heat for 20 to 30 minutes, turning them occasionally.
During the final few minutes of cooking, sprinkle with the chopped parsley (fresh or frozen).
Serve the artichoke bottoms hot, spooning the pan juices over top. Sprinkle with freshly grated Pecorino Romano cheese and freshly ground black pepper to taste (optional).