Remarkably easy to prepare, this dish can be eaten with your fingers, so make sure you have plenty of napkins or hot, wet cloths on hand.
|150 g||Unsalted butter|
|2 Tbsp||Parmesan cheese, grated|
|1 Tbsp||Fresh parsley, chopped|
|1 to taste||Salt & freshly ground pepper|
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- Remove the artichokes' tough outer leaves by snapping them off until you get to the pale inner leaves. Cut off the top third of each artichoke, then rub the cut surfaces with a lemon half to prevent discoloration. Peel the stems with a vegetable peeler.
- Put the juice from the other lemon half into a saucepan of rapidly boiling salted water and plunge in the artichokes. Cook for 25 minutes, then drain by turning them upside down and squeezing out the water. Pull away the purple leaves that surround the choke, then use a teaspoon to scoop out the fuzzy centre. Cut each artichoke into 8 wedges and place in a deep bowl.
- Melt the butter in a saucepan over a low heat, then mix in the zest and juice from the second lemon. Stir in the grated cheese and parsley, adding salt and pepper if required. Pour the butter over the artichokes, then serve.