Sauteed artichokes
Carciofi trifolati
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1 kg of artichokes-2 large cloves of garlic-olive oil-1 bunch of parsley-salt
Clean the artichokes by removing the hard leaves and Woody parts, cut
in half and leave them for about 20 minutes in the water and lemon.
Next, rinse them under running water with care
opening narrower leaves with your fingers and let them drain for a while.
Meanwhile, in a nonstick skillet, heat the oil and Brown
the garlic and cut the artichokes into slivers thinner yet. Then, pour
in a pan, season and toss over high heat for about 10 minutes
stirring constantly. Soon after, remove them from the heat and sprinkle with the chopped parsley. Let cool and serve.
