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Ingredients

• 4 medium artichoke hearts, with trimmed stems attached
• 2 to 3 tablespoons olive oil
• 3 cloves garlic, cut into thin slices
• Kosher salt, to taste
• Ground black pepper, to taste
• 1/2 cup white wine
• cup or so of grape seed oil for frying
• 2 tablespoon capers, rinsed and dried well
• 1/4 cup roughly chopped flat leaf parsley
• several thin shavings of Pecorino Romano
• lemon juice, to taste

Description

Serious Eats