Supplies
- 2 Globe Artichokes (8 total)
- Parsley
- Olive oil
- Lemon juice
- Capers (optional)
- Nasturtium
Steps
- First trim your whole artichoke, getting rid of all the leaves, to the heart.
- Continue by trimming down the stem
- Scoop out the hair of the artichoke
- Boil until tender ~ 20 minutes
- Let cool, then quarter the artichokes
- Sprinkle in chopped parsley
- Add juice of 1/2 lemon
- Add salt, pepper, and olive, then capers and incorporate everything
- Garnish with Nasturtiums