7 Ingredients
Artichokes
4
|
Lemon
1
|
Garlic (fresh)
2
cloves
|
Parsley
3
tablespoons
|
Extra virgin olive oil
4
tablespoons
|
Salt
|
Black pepper
|
In Venice artichokes are among the most loved spring vegetables, and this is the simplest and most traditional way to cook them: with garlic, parsley and good olive oil.
Ingredients for 4
4 artichokes
1 lemon
2 garlic cloves
3 tablespoons chopped parsley
4 tablespoons extra virgin olive oil
salt and pepper
Method
Wash and trim the artichokes, removing the tough outer leaves and any thorns. Peel the stems with a small knife. As you go, put them in water with the juice of the lemon so they don't turn dark.
Cut the artichokes in half. Peel the garlic; wash and dry the parsley.
Heat a heavy-bottomed pan with 4 tablespoons of olive oil and the garlic. When the garlic is golden, add the artichokes and brown them on both sides for 7 to 8 minutes. Season with salt.
Add a glass of hot water and keep cooking until tender: for a medium artichoke it can take 20 to 25 minutes. Meanwhile, chop the parsley.
Check often that the water hasn't run out and add a little more if needed.
When they are cooked, adjust the salt and finish with a drizzle of olive oil, the chopped parsley and freshly ground pepper.
