8 globe artichokes
juice of 1/2 lemon
2 garlic cloves
3-4 tbsp olive oil
1 cup green olives
1 tbsp capers
1 tbsp fresh flat-leaf parsley
salt and freshly milled black pepper
Remove the outer leaves and the choke from the artichokes. Cut into wedges and put in a bowl of water with lemon juice added. Soak for 10 minutes then remove with a slotted spoon, and drain on kitchen roll. Pat dry.
Fry the garlic in olive oil for a few minutes until golden brown. Remove and discard. Add the artichoke wedges and fry for 5 minutes. Add the capers and olives, and salt and pepper to taste. Add 2/3 cup water, stir well and cover. Bring to the boil, reduce the heat and simmer for 30 minutes. Artichokes should be tender. Take the lid off and boil off any excess liquid.
Transfer artichokes, capers and olives to a serving dish and sprinkle with chopped fresh parsley. Can be served warm or at room temperature.