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Artichokes with Olive Oil, Parsley, and Garlic


Top view of cooked artichokes with parsley and garlic

Artichoke With Olive Oil, Parsley & Garlic

Prep Time 25 minutes
Cook Time 40 minutes
Servings 4


  • 8 artichokes stems and thorns removed
  • ½ lemon juiced
  • 2 garlic cloves sliced
  • 2 tablespoons fresh parsley chopped
  • 3 tablespoon extra virgin olive oil
  • 25 g butter
  • Vegetable broth as needed
  • Salt to taste
  • White pepper to taste


  • Cut each artichoke in four equal parts. Place them into a bowl filled with water and add lemon juice.
  • Heat extra virgin olive oil in a pan over medium heat. Add sliced garlic cloves and cook until lightly golden.
  • Add in artichokes and season them with salt and pepper.
  • Cook artichokes for 5 to 7 minutes, stirring often.
  • Pour in 3 ladles of vegetable broth, cover and cook for 20 minutes.
  • Uncover and cook for 5 more minutes.
  • Add the butter and parsley. Stir well until melted.
  • Serve and enjoy.


When preparing artichokes, use parsley, cilantro, or bay leaves to enhance the flavour.
You can add a pinch of chilli powder or half of the jalapeno pepper (chopped).
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