Braised Artichokes

Traditional Roman appetizer. Artichokes sauteed in olive oil and fresh herbs.

Ingredients:

Rule for 4 servings: 4 pcs small round artichokes 4 pcs garlic cloves 2 pcs bean leaves 2 tbsp fresh marjoram finely grated zest and juice of 1 pk lemon olive oil lemon wedges or marigolds for garnish

Procedure:

1. Use a sharp knife to cut off the tough outer leaves of the artichokes, trim the stem to about 2.5 cm
2. Cut the individual artichokes in half and remove the centre of the head
3. Place the artichokes in a large frying pan and add enough oil to cover the artichokes halfway
4. Add the peeled garlic cloves, bay leaf and half the grated lemon zest
5. Simmer on a low heat under a lid for about 40 minutes (artichokes must be simmered, not fried!)
6. Remove the soft artichokes preferably with a slotted spoon or sieve and drain thoroughly, remove and discard the bay leaves
7. Place the artichokes on preheated plates, garnish with the remaining grated lemon zest, fresh marjoram and pour a little lemon juice over them
8.

Recommendation:

To prevent the artichokes from browning, brush them with a little lemon juice before stewing. The oil in which the artichokes were stewed can be used in salad dressings, as it has a pleasant lemon and spice flavour.