The heart of the artichoke is the best part, and has a sweet, juicy and meaty flavour. This recipe is simple and enhances the flavour of the artichoke.
4 tablespoons parsley
1 tablespoon mint
2 cloves garlic
100 ml olive oil
Salt and pepper to season
Trim the artichoke stalks to 5 cm long and remove the tough outer leaves. Boil until soft for approximately 30 minutes, until a skewer easily goes through them. Immerse the artichokes in a bowl of cold water and lemon juice (to retain their colour).
Chop the herbs (parsley, mint and garlic) and add the oil and seasoning. Slice the artichokes in half to make a pocket and stuff with some of the mixture.
Place in a saucepan with stalks pointing upwards. Pour the rest of the mixture around the artichokes and add a little water and lemon juice so the stalks are just covered.
Heat the artichokes by simmering gently until the water has evaporated.