12 large globe artichokes
1 lemon
7 fl oz (200 ml) chicken stock
4 tbsp olive oil
2 cloves garlic, peeled
2 tbsp chopped parsley
salt and white peppercorns
1 lemon
7 fl oz (200 ml) chicken stock
4 tbsp olive oil
2 cloves garlic, peeled
2 tbsp chopped parsley
salt and white peppercorns
method
1. Gently boil the artichoke bottoms in vegetable stock.
2. Fill a large bowl with water acidulated with the lemon juice.
3. Prepare the artichokes, stripping each one right down to its fleshy base; remove the choke and cut off the stalk. Use a small sharp knife to pare away any rough edges and drop immediately into the acidulated water.
4. Choose a very large frying pan or saucepan to accommodate all the drained artichoke bottoms in a single layer (or use 2 pans). Pour the stock and the oil all over them. Add the whole but lightly crushed garlic cloves and sprinkle with the parsley.
6. Season with a small pinch of salt and some freshly ground pepper. Cover tightly and simmer for about 20 minutes, or until tender. Serve hot.
2. Fill a large bowl with water acidulated with the lemon juice.
3. Prepare the artichokes, stripping each one right down to its fleshy base; remove the choke and cut off the stalk. Use a small sharp knife to pare away any rough edges and drop immediately into the acidulated water.
4. Choose a very large frying pan or saucepan to accommodate all the drained artichoke bottoms in a single layer (or use 2 pans). Pour the stock and the oil all over them. Add the whole but lightly crushed garlic cloves and sprinkle with the parsley.
6. Season with a small pinch of salt and some freshly ground pepper. Cover tightly and simmer for about 20 minutes, or until tender. Serve hot.
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