6 medium artichokes
1 liter of water with 3 tablespoons of lemon juice
3 tablespoons of chopped parsley
2 tablespoons of anchovy paste
1 tablespoon of caper, drained
2 tablespoons of fresh mint, chopped or 2 tablespoons of dried mint
to taste salt and black pepper
1 lime, cut into wedges
3 tablespoons of olive oil
boiling water
3 tablespoons of salad seasoning of your preference
6 medium artichokes
1 liter of water with 3 tablespoons of lemon juice
3 tablespoons of chopped parsley
2 tablespoons of anchovy paste
1 tablespoon of caper, drained
2 tablespoons of fresh mint, chopped or 2 tablespoons of dried mint
to taste salt and black pepper
1 lime, cut into wedges
3 tablespoons of olive oil
boiling water
3 tablespoons of salad seasoning of your preference
Cut off the tough outer leaves from the artichokes and remove any tough stems
Cut the pointy tops off the artichokes, place them upside down on a plate, and press the base to open them up
Place the artichokes in water with lemon juice to prevent them from losing their color, then bring to a boil until one leaf can be easily removed
One by one, remove the artichokes from the water, then trim off any fibrous bases
Mix together the parsley, anchovy paste, capers, mint, salt, and black pepper
Stir well
Stuff each artichoke with the mixture
Tie each artichoke tightly with kitchen twine to keep the filling inside
Arrange the stuffed artichokes in a pot in a single layer, covering them completely
Place a lime wedge on top of each artichoke
Add olive oil and 2.5 cm of boiling water
Cook covered for about 15 minutes
Let the artichokes cool before serving
Serve each artichoke with 1/4 cup of salad seasoning in small bowls
Serves 6
