How to make
Prepare a large bowl of water, squeeze the juice of half a lemon into it and add the parsley sprigs. This will prevent the vegetable from oxidizing and darkening.
Clean the artichoke by peeling off several layers of the outer, tough leaves. Only the tender ones that you can feel to the touch and that are slightly lighter in color should remain.
If, like me, you decide to leave the stalks, they should also be peeled with a knife to remove the tough part - again, you should be guided by the color (they are dark on the outside and the edible core is lighter in color and soft).
Immediately after you clean and peel 1 artichoke, put it in the water.
First, we will lightly boil or rather blanch the artichokes. For this purpose, we can use the same water with lemon that they were in.
Put it on the stove in a pot, add a little salt and when it warms up, put the artichokes in it.
After 8-10 minutes, remove them from the heat and pour them into a colander.
Cover the bottom of a baking tray with baking paper. Drizzle with olive oil and sprinkle a little salt.
Cut each artichoke in half and arrange them in the tray. Add more olive oil and salt. Add a little of the water they were boiled in (about 50 ml).
Roast the artichoke in a 360°F (180°C) oven with a fan until nicely browned (about 25 minutes).
Check out some useful tips on how to eat artichokes, as well as how to cook artichokes properly. See also how to make Roman artichokes.
