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Instructions

• Take a bowl and fill it with water. Then squeeze the juice out of one half of lemon into the bowl and follow it up with the spent lemon.
• Next up, you have to start preparing artichokes by chopping of the top section (about half inch). Then peel of the dark layers of artichoke and retain the light, smooth and pale leaves. Then start chopping artichokes into slices of ¼ inch each. Transfer the pieces into a bowl containing lemon water.
• Before you start cooking, remove the water by placing artichokes in a salad spinner.
• Place a saute pan over medium flame and add little olive oil. Add artichoke pieces once the oil is fairly hot. Make sure you spread out the artichoke pieces evenly across the pan. After cooking the artichoke for a couple of minutes, toss them so that the other portion too gets cooked evenly.
• Then add garlic slices into the pan and continue sauting until fragrant. Now add salt, pepper and tomatoes and toss all the ingredients. Then pour broth, wine and the juice of other lemon half.
• After bringing to simmer, cover the ingredients. Then continue cooking for 5 more minutes under medium flame. Depending upon your taste, you may consider adding salt and pepper now. If you do not want this, continue cooking for a minute or so. Now top it with fresh parsley and serve immediately.