Another recipe for the Vegetarian series.
Extra Virgin Olive Oil
Clean the artichoke.
Peal the leaf around the artichoke and cut the stem
Cut the top of the artichoke and open them ( I pound them lightly on the table top down, so they open – see picture on the right)
Add water to a bowl and squeeze the lemon in the water.
With the remaining lemon, coat the artichoke and put them in the water
Chop parsley and garlic very fine
Add salt and pepper
Drain the artichoke very well.
Add some of the garlic and parsley mix inside each artichoke.
Put the artichokes in a pan
Pour 1/2 cup of oil in the pan,
Add 2 cups of water, but don’t cover the artichoke completely
Adjust for salt and pepper
Add 2 whole garlic cloves and parsley to the pan.
Bring it to a boil.
Cover the pan
Cook the artichokes very slowly until tender