juice of 1⁄2 lemon, strained 8 globe artichokes 2 cloves garlic 1 sprig fresh flat-leaf parsley
olive oil , for drizzling salt and pepper fresh mint leaves, to garnish


1.Half-fill abowl with water and stir in the lemonjuice. Trim the artichokes, reserving the stems,and place in the acidulated water.
2. Remove the tough strings from the stems and chop the stems with the garlic and parsley, then season with salt and pepper.
3.Drain the artichokes well and fill with the mixture. Place in asaucepan or flameproof casserole,pour in 350 ml/12 fl oz water, drizzle with olive oil, cover and cook over amedium-low heat for 1hour. serve warm, garnished with mint leaves.

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