Rinse fiddleheads thoroughly in several changes of water.
Chop some garlic finely and juice one lemon.
Bring a pot of salted water to a boil, and boil fiddleheads for 5-6 minutes, or until just tender (don’t overcook!) Drain.
Heat some extra virgin olive oil in a pan. Sauté garlic for 10-20 seconds, then add the fiddleheads. Sauté over medium-high heat for about 5 minutes, or until lightly browned and tender. Add salt, pepper, and lemon juice to taste.