From the 2001 KLO dinner — Tuscany
- 9 fresh artichokes
- 3 Tbsp extra-virgin olive oil
Clean the artichokes and put them in water with lemon juice until ready to use. Spread the leaves open and, holding upside down on the work surface to force them further open. Warm the oil in an aluminum saucepan and put the artichokes in with the stems pointing upwards. Add salt, increase the heat, cover and cook until well browned (about seven minutes).
Add a glass of water and leave until completely cooked, checking that the sauce does not dry out completely, as it should be poured over the artichokes before serving.
Before removing from the heat, taste for salt and sprinkle fresh thyme leaves over or, if you prefer, parsley, either finely chopped or tied into a bunch. Present on a warmed serving dish.