Water with lemon juice

5 very large artichokes

Juice of 1 lemon

3 tablespoons (45 ml) olive oil

2 cloves garlic, finely chopped

2 tablespoons (30 ml) flat-leaf parsley, chopped

2 tablespoons (30 ml) fresh basil, chopped

1 green onion, chopped

Salt and pepper

Prepare a large bowl of cold water with lemon juice and dip the artichokes often while preparing them.

Remove the bottom leaves of the artichoke until they appear yellowish or pale green at the base.

With a sharp knife, cut the tip of the leaves to about 1-cm (1/4-inch) of the bottom or heart of the artichoke.

Cut the stem to about 3-cm (1 1/4-inch) of the base of the artichoke. With a peeler, peel the stem and base of the bottom.

Cut the artichoke into quarters lengthwise. With a spoon or the tip of a small knife, remove the purple leaves, the leaves that seem too tough, and the choke from the bottom of the artichoke. Set aside in the lemon water.

Cut each quarter in half lengthwise.

In a saucepan, place the artichokes with the lemon juice and cover with water. Season with salt. Bring to a boil and simmer until tender, from 8 to 10 minutes. Drain well.

In a skillet, brown the artichokes in the oil. Add the garlic and cook for about 1 minute. Add the remaining ingredients. Season with salt and pepper.

Serve with fish, poultry, or as a garnish for a pasta dish.

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