Steamed artichokes

Ingredients for 4 servings:

• 8 artichokes, the small, purple, with stem, depending on size
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 lemon(s), the juice
• 100 ml vegetable stock
• 2 tbsp parsley, finely chopped
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Carciofi in Tegame, Italian side dish

In Italy, very small purple artichokes are often used and come with a very long stem, which keeps the fruit fresh longer. Unfortunately, these stems are cut off by greengrocers here. If possible, buy the vegetables with the stem, which is edible with the purple variety; the so-called hay doesn’t need to be removed with these small artichokes either. Cut off 1/3 of the tip and carefully remove about 2 layers of the outer leaves down to the base of the stem. Leave about 15 cm of the stem and peel. Then halve them evenly, stem-side down, and simmer in a covered pan for 15 minutes with 75 ml of the lightly salted vegetable stock. The liquid should then be almost completely reduced. Otherwise, drain the stock and reduce it to 2-3 tablespoons, then add it back to the vegetables later as broth. Now pour in the oil, add the garlic and lemon juice, and sauté in the covered pan for another 15 minutes, adding the remaining vegetable stock a spoonful at a time if necessary. Turn halfway through cooking, season with pepper, and add the parsley. If the outer leaves are still tough, discard them. This makes a wonderful Italian-style side dish for meat or fish. The vegetables also make a great base for a pasta dish.