Baby artichokes. Or poivrade in French
Peel and core the artichokes. Cut in half and as you go put them in water- lemon. To prevent oxidation and becoming black
Prepare the garnish- stuffing.
Squeeze 1 lemon add olive oil peel and crush the garlic add to the lemon-oil. Mince the parsley and the mint.
Arrange the artichokes in a cooking pot
In each half artichoke, put a teaspoon of the mixture. If some remains just add them in the pot. Add 2TBsp water 1-2 TBsp olive oil. Cover. Bring to a boil. Cook on low for 1 hr or until tender
Add few branches of parsley. Optional
After 1 hr. serve hot or cold