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Ingredients

• 8 globe artichokes with stems
• 4 garlic cloves, thinly sliced
• 1 small bunch flat-leaf parsley, chopped
• 8 tbsp Castruriali extra virgin olive oil — The oil is poured into the heart of each artichoke and cooks down through the leaves.
• salt and black pepper
• 1 lemon

Method

1. Prepare. Cut the stems to 2 cm and pull off the toughest outer leaves. Rub the cut parts with lemon. Holding each artichoke by the stem, tap it upside down hard on the board so the leaves open out.
2. Stuff. Push slices of garlic, parsley, salt and pepper down between the leaves. Stand the artichokes upright, packed tightly, in a small roasting dish and pour a tablespoon of oil into the centre of each.
3. Roast. Pour 100 ml (⅓ cup) of water into the dish, cover with foil and roast at 200°C (400°F) for 35 minutes. Uncover and roast for 10–15 minutes more, until the outer leaves are dark and crisp and a knife slides easily into the base.