Steamed artichokes

Ingredients:

• 2 whole artichokes
• 4 sprigs of parsley
• 4 cloves of garlic
• 2 bay leaves
• 2 lemons, halved + extra wedges for serving
• 1/4 cup dry white wine
• 2 tablespoons extra-virgin olive oil
• 1 liter of chicken broth (or water)
• 4 tbsp salted butter, melted

Preparation:

1. Combine the parsley, garlic, bay leaf, 3 lemon halves, wine, olive oil, and chicken broth in a large saucepan and bring to a boil. Season with salt and pepper.
2. Meanwhile, prepare the artichokes.:
   
   Rinse the artichokes under cold water. Use a chef's knife to trim the stems close to the base. Tear off the small, tough lower leaves. Trim the top couple of centimeters of the artichoke and rub the cut surface with the remaining lemon half to prevent discoloration. Alternatively, soak the artichokes in acidulated water. If desired, trim off any pointed ends of the leaves with kitchen shears.
3. Place the artichokes in the hot liquid, base side up. Cover and simmer until a knife inserted into the base fits easily, about 30 minutes.
4. Serve the steamed artichokes hot or cold with lemon wedges. Eat by tearing off a leaf and dipping it in melted butter; scrape the flesh off the tender end of the leaf with your front teeth. When you reach the central cone of spiky purple leaves, discard them. Now, use a spoon to scrape off the fuzz covering the pith, the meatiest part of the artichoke. Cut the pith into pieces and eat.