- Wash the artichokes, remove the tough leaves and stalks
- Cut the artichokes into wedges and dip them in water acidulated with lemon juice so as they do not blacken
- Heat 4 tablespoons of oil with 2 tablespoons of minced parsley, garlic, drained capers and olives
- Combine the drained artichokes and cook for 5 minutes
- Blend with the wine and wet flush with the broth
- Season with salt and pepper and cook covered for 20 minute
- Remove the lid and continue cooking for 15 minutes
- Serve.
by Sale&Pepe – Mondadori – Aprile 2011