Sautéed artichokes

INGREDIENTS FOR 4 PEOPLE
8 large artichokes
Extra virgin olive oil
2 garlic cloves
Parsley
1 tablespoon Parmigiano
1 tablespoon grated stale bread
Water or vegetable stock
Salt, pepper
PREPARING ARTICHOKES
Every year my trusted greengrocer sells me a crate almost for nothing. I freeze some and use others for recipes; we particularly like them braised.
First I wear latex gloves, as artichokes blacken fingers and the stains are difficult to remove.

I remove leaves, keeping the base attached, until reaching tender ones.

I trim the stalk and cut off leaf tips, keeping the heart.

I peel the stalk with a small knife.

I halve the artichoke, including the stalk.

I remove the central hairy choke.

As I prepare them, I put them in cold water acidulated with lemon to prevent blackening.

If you have many, prepare some for freezing using the blog's basic recipe. Otherwise, put oil and 2 garlic cloves in a pan.

I let garlic turn golden and add drained artichokes.

I add salt, pepper and a couple of glasses water or, better, vegetable stock.

I cover and cook for about 20 minutes, stirring occasionally and adding liquid if needed.
Once tender, I add chopped parsley and remove garlic; some cooking liquid should remain.

I mix Parmigiano and breadcrumbs in a little bowl.

I scatter over artichokes and cook a few minutes until the liquid thickens.

An excellent side dish for meat, fish, cured meats or cheeses.