5 whole artichokes
2 cloves of garlic
Oils and Vinegars
Extra version olive oil
Baking and Spices
¼ tsp black pepper, ground
½ tsp salt
How to make it:
Wash the artichoke under cold water, cut off the stems close to the base and cut off the lower petals that are small and tough.
Place the artichokes in water, cover and simmer for 15 minutes.
To make the dressing, mash the garlic, add the juice of two lemons, add an equal amount of the extra version olive oil, then salt and pepper.
To eat, pull off a leaf, dip the end in the garlic/lemon sauce, and scrape the meat off the tender end with your front teeth. When you reach the center cone of purple prickly leavs, remove with a sharp knife, and enjoy the best part of the artichoke - the artichoke heart.
Add a link to another appetizer.