Summary

Ingredients

• 8 artichoke (s), the small, purple ones with a stem, depending on the size
• 2 tablespoon olive oil
• 2 clove (s) garlic, finely chopped
• 1 lemon (s), the juice it
• 100 ml vegetable stock
• 2 tablespoon parsley, finely chopped
• salt and pepper

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Instructions

1. In Italy, the very small purple artichokes are often used and have a very long stem, which keeps the fruit fresher longer. Unfortunately, these stalks are cut off by the greengrocer. If possible, get the vegetables with a stem, which are edible in the purple variety, and the so-called hay does not have to be removed from these small artichokes.
2. Cut off 1/3 of the tip and carefully remove about 2 layers of the outer leaves up to the base of the stem. Leave about 15 cm from the stem and peel. Then halve evenly with the stem and steam with the cut surface facing down with 75 ml of the lightly salted vegetable stock for 15 minutes. After that, the liquid should be almost completely boiled down. Otherwise, drain the stock and reduce to 2-3 tablespoons and later add to the vegetables as a stock.
3. Now pour in the oil, add the garlic and lemon juice and cook for another 15 minutes in a closed saucepan, possibly adding the remaining vegetable stock spoon by spoon. Turn once halfway through, season with pepper and add the parsley. If the outer leaves are still hard, remove them.
4. This makes a wonderful accompaniment to meat or fish of the Italian style. The vegetables are also suitable as a base for a pasta dish.