Artichoke Antipasto

This can be served as antipasto, however cooked artichokes can also be used in dips, salads or numerous other recipes.

Juice of ½ lemon, strained 8 globe artichokes 3 - 4 T good quality olive oil 2 garlic cloves, sliced 1 T fresh flat-leaf parsley, chopped salt & pepper to season

1. Remove the tough outer leaves of the artichoke, scoop out the inedible choke & cut the heart into wedges. Half-fill a bowl with water, stir in the lemon juice, add the artichokes & allow to soak for 10 minutes. Drain & pat dry. 2. Heat the olive oil in a pan, add the garlic & cook for a few minutes until golden. Remove garlic from the pan. Add the artichoke wedges to the pan & cook over high heat for 5 minutes. 3. Return the garlic to the pan, season with salt & pepper to taste and add 2/3 cup warm water. Mix well, cover & simmer for about 30 minutes or until the artichoke hearts are tender.Remove the lid and boil to reduce any excess liquid. 4. Transfer the artichokes to a serving dish, sprinkle with parsley. These can be served warm or at room temperature.