1-2 large globe artichokes
2-3 tablespoons extra-virgin olive oil
1/4 teaspoon Herbes de Provence
Trim the stems so that the artichokes will stand up. Cook artichokes as directed, until very tender. Drain them well. Gently spread the leaves of the artichokes. Turn them upside down and flatten as much as possible, but keeping intact. Heat large skillet or griddle. Add olive oil. Place the artichokes on the pan and then cover them with a plate and then weight them down with a brick or bacon press. Cook over medium heat 8-10 minutes or until the leaves are browning and getting a little crisp. Serve on a big plate, spinkle with sea salt, and serve as a great finger food.