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Peel the artichokes, then cut them into chunks.
Peel and finely slice the garlic.
Place them in an oiled frying pan and fry on a medium heat until golden on both sides.
Add the bay leaves, garlic, and white wine vinegar, along with a pinch of sea salt and black pepper, and place a lid on top.
After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.
Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.