Cover the bottom of a pan with oil and, when hot, add the artichokes cut in half. Cook for two or three minutes, then flip and brown for another two minutes. Set aside.

Once done, add half a glass of wine or the artichoke liquid, depending on your preference. When the alcohol evaporates, add the artichokes and cook on medium heat for five minutes, stirring occasionally.

Then remove from heat, plate, and see the result in the photo.

There are two presentations: one for serving cold with mackerel and one for serving hot without it.