Roman-Style Sautéed Artichokes

Method

1. Fill a bowl with water and squeeze the juice of half a lemon into it.
2. Clean the artichokes: remove the outer tough leaves, trim the edges, and rub with lemon to prevent browning.
3. Remove the inner hairy choke (the barb) with the tip of a knife.
4. Cut the artichokes into thin slices and place them immediately into the lemon water.
5. Peel a clove of garlic, remove the inner germ, and chop coarsely.
6. Heat a pan with plenty of olive oil over low heat. Add the chopped garlic and sauté gently.
7. Drain the artichoke slices well from the lemon water.
8. Increase the heat to high, add the artichokes to the pan and stir well.
9. Add a splash of apple cider vinegar and let it evaporate completely over high heat.
10. Season with salt and pepper.
11. Once the vinegar has evaporated, turn off the heat.
12. Add chopped fresh parsley and toss.
13. Add a little grated Parmigiano Reggiano or Pecorino cheese, mix gently.
14. Cover the pan and let rest for 2 minutes.
15. Serve the artichokes warm (room temperature), optionally drizzling with raw extra virgin olive oil and a few drops of apple cider vinegar.