- In a large skillet, bring the oil, wine, and vinegar to a boil with the artichokes. Reduce until almost dry and brown over medium heat for about 10 minutes, stirring frequently. Season with salt and pepper.
- Add the garlic and cook for 1 minute. Add the tomato, pecans, and tarragon. Heat through and adjust the seasoning. Serve over pasta or with roasted meat.
For the best and richest flavour of the artichokes, they must be roasted.