Steamed Artichokes

Ingredients

• 2 lemons
• 4 Basil stems
• 900 g artichokes (6 artichokes)
• 3 onions
• 3 Garlic cloves
• 2 oranges
• 3 tbsp olive oil
• 250 ml classic vegetable broth
• 1 pinch saffron strands
• Salt
• Pepper
• 2 parsley stems

Instructions

1. 1.

   Squeeze the lemons and mix with about 2 liters of water in a large bowl. Wash basil, pluck off leaves.

2. 2.

   Remove the outer hard artichoke leaves.

3. 3.

   Trim the dark green at the base of the stalks with a knife and peel the stems.

4. 4.

   Cut the leaves just above the base of the heads. Remove the choke with a small spoon.

5. 5.

   Halve the artichokes and place them in the lemon water.

6. 6.

   Peel onions and cut into very thin strips. Peel garlic and mince. Squeeze oranges and measure 200 ml of juice.

7. 7.

   Heat oil in a wide shallow pot, sauté onions and garlic for 2-3 minutes until translucent.

8. 8.

   Add broth, orange juice and saffron, bring to a boil.

9. 9.

   Lift artichokes from the lemon water and drain. Then add them with basil to the orange broth, bring to a boil again, cover and cook over medium heat for 20-25 minutes, turning once. Season with salt and pepper. Remove from heat and let cool in the broth (this can take up to 60 minutes). Wash parsley, shake dry, pluck leaves and chop. Arrange artichokes in bowls with some broth and sprinkle with parsley before serving.