Actually I have no idea how to call this recipe ... But my mom always made them the artichokes well, my grandmother too, and it matches them to their and my homeland, to which I have that wonderful Naples immense nostalgia.
There are no precise doses .... the important thing is to clean the artichokes in the right way, like this:
Remove any tough outer leaves, cut off the higher, also cut the stem so the artichoke can stand upright. Spread your fingers with the leaves, so that you enter the dressing well. Clean and cut the stalks into small pieces.
NB wear gloves to avoid having black fingers!
Choose the number of artichokes in a pot that can hold them all stand on the bottom. Fill spaces with small pieces of stem.
Place the center of each artichoke is a bit 'of chopped garlic, a bit' of chopped parsley, then salt and pepper on everything in the pot. Finally, pour olive oil and put on the fire rather lively. When everything starts to brown pour a little 'wine and let evaporate, then plug the pot, reduce heat and finish cooking, being careful not dry out too much (possibly add very little water). The cooking time depends on the artichokes, however, usually about twenty minutes is sufficient.
You can eat the leaves around ... with your hands, to enjoy the softer side and delete the rest. And later, he savors the heart soft and tasty! The stems then ... buonibuonissimi ..... But ...
... mouth-watering!
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