Small bunch of parsley
4 garlic cloves, halved
4 tbsps olive oil
½ the juice of 1 lemon
Salt and pepper
Trim the artichokes by cutting off most of the stalks and leaving about 3 to 4 cm. Remove the tough outer leaves and cut off most of the top. Scoop out the choke. Use the potato peeler to trim the stalk and the base until the artichoke will look like a small chalice. While trimming
Soak in water and lemon juice.
In a saucepan place the artichokes stalk up, add the garlic, parsley and enough water to reach half way. Pour in the oil and season with salt and pepper.
Bring to the boil, then simmer for about 20 minutes. Drain and serve with a sprinkling of oil and more parsley.