2 tablespoons Italian parsley, roughly chopped
Fresh cracked pepper
Drizzle extra virgin olive oil
Trimming the artichokes step-by –step directions:
1. With a sharp knife, cut off the stalk of each artichoke.
2. Remove any old and loose leafs at the bottom of the artichokes
3. Once the artichokes have been stuffed, place them upright in a saucepan small enough to hold them all snugly, without tipping over in pan. Fill the saucepan with enough water to cover the sides of the artichokes, about half way. Add salt to the water. Drizzle extra olive oil in the center and around the leafs of each artichoke and a drizzle in the salted water as well. You will reap the benefits of these drizzles later.
4. Cook the artichoke on medium heat until they begin boiling. Reduce the heat to a simmer and cover tightly. Simmer for 45-60 minutes or until tender. Test for tenderness by pulling out an outer leaf of the artichoke before removing them from the pan. After 30 minutes, test the filling of the artichokes, if it appears a little dry; simply add a tablespoon or two of the flavored artichoke water on top of the filling. Once the artichokes are tender, remove them from the water and place them in a serving plate. Serve warm or room temperature. Be sure to have an extra empty bowl to the discard the leafs.