1 can artichoke hearts
10 sprigs rosemary
1 head garlic
freshly milled black pepper
Preheat oven to 375oF. Cut the bottom leaves off the rosemary sprigs. Split the garlic head and peel the garlic cloves. Pierce a whole in each clove with a sharp knife. Drain the artichokes and cut in half. Skewer the garlic cloves with the rosemary sprig and then add a half artichoke heart.
Place skewers in a baking dish and sprinkle with the olive oil and add salt and pepper to taste. Bake in oven for 25-30 minutes. Garlic should be golden brown and soft.
Serve as a side-dish with meat.