4 artichokes
1 lemon
2 cloves of garlic
3 tablespoons chopped parsley
4 tablespoons of extra virgin olive oil
salt and pepper

Wash and clean the artichokes, taking care to remove the hard parts and any thorns. Also clean the stem, peeling it with the help of a knife.

Cut the artichokes in half. Clean the garlic, wash and dry the parsley.

Heat a thick-bottomed pot, add 4 tablespoons of olive oil and garlic. When the garlic is golden, add the artichokes and brown them for about 7-8 minutes. Salt.

Add 1 glass of warm water and continue to cook until soft. The duration depends on the size of the artichoke, for an average artichoke it can take 20-25 minutes. Meanwhile, chop the parsley.

Check often that the water does not run out and, if necessary, add a little more.

When cooked, add salt, a drizzle of olive oil, chopped parsley and freshly ground pepper if necessary.

Ph. Danielle Maciness