I was having lunch with some friends at the beautiful home of Cecilia and Teresa in Fermo. The artichokes they served from their kitchen were the best I have ever tasted and Lydia asked for the recipe, which was told in such detail it would be worthy of a film. This is what I remember they said:
Cut off the leaves and tough outer leaves.
Stuff the artichokes with chopped parsley and garlic.
Place stem up in a wide pan ontop of the stove.
Pour a little water, wine and olive oil into the water.
Add a little salt. Cover with lid.
Half steam, half roast on a slow heat, adding more water and wine as you go, turning the artichokes now and then so they don't burn, for 2 hours or more. You cannot leave the house as you must attend to them every now and then.
Serve hot when tender, or let cool and eat later. Even better tomorrow. Delicious.
