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Rinse artichokes well. Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice to help prevent browning.
For quarters, cut each artichoke into quarters and rub cut sides with lemon juice. With a spoon, remove and discard the center fuzzy choke.
Using the blade of a chef's knife, crush garlic clove. Peel away skin. Chop or mince as…
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Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce…
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