Artichoke Bottoms With Garlic

Servings: 4

Author:

Artichoke Dishes [/dishes/vegetable-dishes/artichoke-dishes/] Artichokes – Jerusalem [/dishes/vegetable-dishes/artichokes-jerusalem/]

🧂 Ingredients

1 Gently boil the artichoke bottoms in vegetable stock.
2 Fill a large bowl with water acidulated with the lemon juice.
3 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.
4 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.
5 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.