Gently boil the artichoke bottoms in vegetable stock.

Fill a large bowl with water acidulated with the lemon juice.

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.

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.

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.