|The town of Gibellina
Foods and cook recipes from Gibellina
12 Artichokes, garlic clove, a small bunch parsley, 3 heaping tablespoons flour, lemon juice of one or two (depending on whether they are dry or juicy), oil, salt, pepper.
Clean the artichokes by removing them the tough outer leaves and the top, cut into wedges and keep them in a little water with a few drops of lemon juice because it does not blacken.
Drain and put them in the pan with the chopped garlic (whole or to remove after cooking), olive oil, chopped parsley, salt and pepper.
Let them cook for about twenty minutes on low heat if necessary adding half a glass of water.
When cooked, pour over the artichoke flour dissolved in half a glass of water and lemon juice.
Stir quickly so as not to curdle, leave on the fire for five minutes to allow the flour to cook. Serve hot.