How to make
Peel the artichokes from the layers of outer hard leaves. Cut about a finger and a half from the tip, and the other end at the base can be cut or left, but you need to peel it from the darker layer and leaving the lighter core.
Halve each peeled artichoke and immediately put them in a pot with water in which you have previously dissolved the lemon juice.
Put the pot on the stove and boil for about 15-20 minutes.
In a mortar, crush the 2 cloves of garlic and parsley. You can finely chop them if you do not have a mortar. Pour a little of the broth from the artichokes, which is already cooled and add the flour and a little salt and stir until a porridge is obtained.
Heat olive oil over low to medium heat, fry briefly the third clove of garlic in it, which is cut into thin slices. Once it releases its aroma, add the porridge and stir.
Pour the remaining broth little by little, by adjusting the density of the sauce according to your preferences.
Add the boiled artichokes, as much salt as you like and leave the dish to simmer over low heat for 10-15 minutes, while stirring almost at all times.
Serve the Artichokes with Salsa Verde while they're still warm.
Enjoy your meal!
