A small garlic clove
A chicken soup cube
The juice of half a lemon
A teaspoon of chopped parsley
A small cup of extra virgin olive oil
Clear the outer leaves and the artichoke spikes
Cut into small wedges and place in a bowl of water with the lemon juice (A useful hint from Mirella–this stops the artichokes from turning brown).
Heat up the olive oil in a large non stick frying pan and add in the garlic clove.
After 3-4 minutes take out the garlic clove (As Mirella says by taking out the garlic clove at this point ,the garlic adds to the flavour but doesn’t over power it )
Add the artichoke wedges, the parsley and the chicken stock cube with a little water.
Allow to cook gently on a moderate heat for 20-25 minutes.
Add a little hot water if the artichokes get too dry.
You can serve this as a side dish to your main course but is also a delicious sauce for a risotto or any pasta.
If you use it as a sauce add a little grated parmesan cheese and a good pat of butter.
Another hint from Mirella – see if your supermarket has frozen hearts of artichokes – this is so much easier than cleaning off the spiky outer leaves !!!