1 lemon, the juice only

6 large artichokes (or 6 frozen artichoke bottoms, thawed)

30 ml (2 tbsp) olive oil

2 cloves garlic, chopped

75 ml (1/3 cup) chopped fresh chives (optional)

Prepare a large bowl of cold water. Add the lemon juice to the water to soak the artichokes while preparing the recipe. Remove the bottom leaves of the artichoke until they are yellowish or pale green at the bottom. With a sharp knife, cut the leaves tip to about 1 cm (½-inch) from the bottom or the heart of the artichoke. Cut the stem to about 3 cm (1 ½ inches) from the base of the artichoke.

With a vegetable peeler, peel the stem and base of the bottom. With a spoon or the tip of a small knife, remove the purplish leaves, the leaves that seem too tough and the choke lining the bottom of the artichoke. Slice the artichoke bottoms into thin wedges. Set aside in the lemon water. Drain only when ready to cook.

In a non-stick skillet, sauté the artichokes in the oil over medium heat until tender and golden brown, about 12 to 15 minutes. Add the garlic and cook for about 1 minute. Add the chives and season with salt and pepper. Set aside.

Add to the Basic Risotto (see recipe).

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