6 artichokes
juice of 1 lemon
3 garlic cloves, chopped
2 tbsp flat-leaf italian parsley, chopped
3 tbsp extra-virgin olive oil
salt and pepper
juice of 1 lemon
3 garlic cloves, chopped
2 tbsp flat-leaf italian parsley, chopped
3 tbsp extra-virgin olive oil
salt and pepper
method
1. Trim the artichokes and discard the tough outer leaves, the stems and the furry chokes (if any).
2. Drop them into a bowl of water acidulated with the lemon juice, to prevent discolouration.
3. Drain, open the leaves slightly and fill with the garlic, parsley, a little salt and pepper and 1 tablespoon of the oil.
4. Pour the remaining oil into a deep saucepan and arrange the artichokes tightly together in one layer in the pan.
5. Pour in a couple of tablespoons of water, cover with a lid and cook over a low heat for about 15 minutes, adding more water if necessary to keep the cooking juices moist.
6. Arrange the artichokes on a platter and serve.
2. Drop them into a bowl of water acidulated with the lemon juice, to prevent discolouration.
3. Drain, open the leaves slightly and fill with the garlic, parsley, a little salt and pepper and 1 tablespoon of the oil.
4. Pour the remaining oil into a deep saucepan and arrange the artichokes tightly together in one layer in the pan.
5. Pour in a couple of tablespoons of water, cover with a lid and cook over a low heat for about 15 minutes, adding more water if necessary to keep the cooking juices moist.
6. Arrange the artichokes on a platter and serve.
serving amount
serves 6
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