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- 4 sprigs fresh parsley
- 4 garlic cloves
- 2 bay leaves
- 2 each lemons halved
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 quart chicken or vegetable broth
- salt and pepper to taste
- 2 medium or large whole artichokes
- Put parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. While this comes to a simmer, prepare the artichokes.
- Cut the stems off the artichokes, close to the base. Remove the lower petals which tend to be small and tough. Cut the top inch of the artichoke and rub with half a lemon to preserve the green color. Trim the tips of the petals with kitchen shears.
- Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes, or until you can easily pierce the base with a knife.
- To eat, pull off a leaf and scrape the meat off the tender side with your teeth. You can dip the leaves in lemon juice and melted butter if desired. When you reach the center cone of prickly purple leaves, remove it. Scrape away the fuzz that covers the artichoke heart. The heart is the meatiest part of the artichoke.