Marinated Artichokes

Ingredients

• 8 small artichokes
• olive oil
• Salt
• Pepper (freshly ground)
• 2 lemons (juice)
• 5 garlic cloves
• 2 sprigs parsley

Instructions

1. 1.

   Clean and wash the artichokes, remove the outer hard leaves, leave the stem attached, peel the stem, and quarter each artichoke. Drizzle the quarters with lemon juice to prevent browning. Smash the unpeeled garlic cloves with the heel of your hand until they crack slightly; set aside.

2. 2.

   Heat 6 tablespoons of olive oil in a large pot over medium heat. Add the artichoke quarters, then add the crushed garlic, salt, and a generous amount of freshly ground pepper. Pour in 125 ml of water, add the parsley sprigs, cover, and simmer for 15 minutes on medium heat. Remove any excess fat if needed based on size. Let the artichokes cool in the pot, then arrange them on plates.

3. 3.

   Lift the garlic cloves and parsley from the pot. Divide the cooking liquid among the four plates. Drizzle each plate of artichokes with two tablespoons of lemon juice. Season further with salt and pepper if desired, and drizzle a little olive oil over the top. Let the dish rest for 10 minutes before serving cold as an appetizer.