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| Ingredients | | 1 lemon, sliced | | 3 large or 6 small artichokes | | 1 cup flat-leafed parsley leaves | | 2 garlic cloves, peeled | | 1 teaspoon salt | | 3 tablespoons extra virgin olive oil |
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| Carciofi Aglio E Prezzemolo (Artichokes With Garlic & Parsley) |
| 01 / 09 / 05 Alessandra Zecchini |
| Photography by Aaron McLean |
| This starter is my mother’s recipe and, to me, the best way to enjoy artichokes. Although most Italians can easily eat an entire large artichoke each, as a starter just 1 or 2 large artichokes suffice for 2 or 3 diners. Eating with your fingers and sharing is a great, relaxed way to start a dinner party. |
Method |
Place the lemon slices in a bowl of cold water. Cut the stalks off the artichokes and, if the leaves are spiky, cut off the tips with scissors. Immediately immerse the artichokes, once trimmed, in the lemon water. This prevents them from turning brown.
Place the parsley, garlic and salt on a chopping board and chop very finely with a knife or an Italian mezzaluna (half-moon blade). Take the artichokes one at a time from the water, open the central leaves with your fingers to reveal the ‘heart’ and fill with some of the parsley stuffing.
Place the artichokes, facing upwards, in a saucepan that just holds them and drizzle the cores with oil.Fill the saucepan with cold water to halfway up the artichokes, cover then simmer on low.
Cooking time depends on the size and firmness of the vegetables. Allow at least 45 minutes. Check regularly that there is enough water, adding more if necessary.
The artichokes are ready when the outer leaves can be pulled off easily. Serve hot. Each diner pulls off a leaf at a time. To eat the outer leaves (these are the best!) scrape the flesh off with your teeth. The hard bits are discarded on the side of the plate. Once you reach the artichoke heart it can be cut with a knife and fork or eaten whole. Save the artichoke water – it makes great stock for risotto. Serves 6. 
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