Carciofi alla Veneziana – Venetian Artichoke Hearts


       8 fresh artichoke hearts
       Lemon juice
       3 garlic cloves
       1 bunch flat-leaved parsley
       2 oz (50 g) butter
       3 Tbs olive oil
       Salt, black pepper


  • Cover the artichoke hearts with the lemon juice until needed to stop them from discoloring. 
  • Press the garlic, wash the parsley and chop finely. 
  • Heat the butter and olive oil, gently fry the garlic and parsley in it, then add the artichoke hearts. 
  • Pour in about ½ cup (100 ml) of water and cook the vegetables for approximately 30 minutes. 
  • Season with the salt and pepper. 
  • Serve with baguette and a Sauvignon Friuli.