Get all your ingredients ready.
Peel and discard the older or beaten up leaves off the stem and cut the stem off. Make an even cut so the artichoke can sit upright in the pot. Reserve the stems.
Cut across the top of the artichoke and discard.
With a scissor clip the tips of the outer leaves.
This is now your clean artichoke. Work fast because they turn brown as they wait to cook :) I put them in the pot with the broth as I go.
Clean the stems by peeling the outer skin and place these in the pot to cook too. Lorena would say it gives it more flavor!
Chop your garlic and add it to the pot. Be sure to arrange your artichokes so they all stand up nicely in the pot. Tops up!
Chop and add the parsley to the pot.
Pour olive oil on top of it all and bring the stock to a boil. As soon as it begins to boil turn the heat down and let it all simmer for 1+ hours. Ladle broth over the artichokes every so often.
You can tell when the artichokes are done when the inside leaves opens up easy (Push down with a spoon and you can tell). Enjoy!
- Artichokes (I have 9 baby here)
- Handful of fresh parsley
- 2 or 3 Garlic cloves
- Chicken broth
- Olive oil