Neapolitan artichokes - carciofi alla napoletana

1. Prepare the artichokes. Cut them into quarters or eighths and put them straight into lemon water.

2. Brown off the garlic in a large pan with a generous drizzle of oilve oil on a gentle heat.

3. Remove the garlic once browned and discard.

4. Drain and pat dry the artichokes. Place them in the pan on a high flame.

5. De-stone the olives and roughly chop them. (Traditionally this recipe calls for green table olives. I’ve used black because I prefer black to green.)

6. Toss the olives and capers into the pan with the chokes.

7. Saute the artichokes until they become a nice golden colour.

8. Season with salt & pepper. NB. Additional salt is optional as the olives and capers are already salty.The additional salt is to salt water in the next step.

9. Add a little water to the pan, bring to the boil, reduce the heat and cover with a lid for about half an hour ocassionally stirring.

10. Remove the lid and allow the liquid to evaporate.

11. Add the chopped parsley.

12. Toss well and serve immediately.