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1 large juicy lemon, cut in half 4 tablespoons extra-virgin olive oil 2 clove garlic, peeled and sliced 1 tablespoon Italian parsley, finely chopped salt
Cut the artichokes in wedges. Transfer them in a colander to drain.
Fill a bowl with fresh water. Squeeze half a lemon in the water. Reserve the other half. After cleaning the artichokes, as indicated on my web-page, rub the outside of the artichokes with the rest of the half-lemon and then place the artichokes in the bowl. Placing the artichokes in lemon water prevents them from discoloring. Repeat the step until all the artichokes are clone.
Transfer the artichokes to a saucepan. Make sure the pan has a good lid.
Add olive oil, garlic, parsley, and salt.
Cover the saucepan, and shake it to combine all the ingredients.
Place paper towels between the pan and the lid, closing it as tightly as possible (if necessary). Steam will form in the pan while the artichokes are cooking. The paper will prevent the steam from escaping and the artichokes cook uniformly.
Turn the heat to medium and cook for about 10 – 15 minutes. Cooking time may vary, depending on the quality and size of the artichokes. After about 10 minutes uncover and finish cooking until tender.