Braised Artichokes

Instructions

1 Prepare the artichokes, removing the outer leaves and chopping the top third off
the remaining, tender heart; trim the stems to about 2 in (5 cm) in length and
use a potato peeler to peel off the tough outer layer.
2 The artichokes most suitable for use are the very tender varieties; if you grow
your own Breton variety, use side buds, trimmed off to let the main bud develop;
they will not be old enough to have developed a choke.
3 Rinse them inside and out. As each one is cut, peeled and trimmed, drop it into
a large bowl of water that has been acidulated with the lemon juice.
4 Drain the artichokes, place them in one layer, turned upside down in a saucepan
that is just wide enough to accommodate them all.
5 Add 10 fl oz (300 ml) water, the oil, the crumbled stock cube, garlic, parsley
and the pieces of stalk you have trimmed off, also peeled. Add a very small
pinch of salt and some freshly ground pepper.
6 Bring to the boil over a moderate heat, cover tightly and turn down the heat to
low; simmer gently for 15 minutes or until the artichokes are tender and the
liquid has reduced considerably.