This turned out surprisingly delicious. The artichokes were tender but crunchy and went of course perfectly well with the parmesan. I used a mix of two recipes, from two of my favourite cookbooks: ‘The Art of Simple Food’ by Alice Waters (Braised Artichokes), and ‘Jerusalem’ by Yotam Ottolenghi/ Sami Tamimi (Raw artichoke and herb salad). Below is the summary.
Two small artichokes (one artichoke per person)
Salad greens (baby spinach, arugula, purslane, herbs, etc)
Two cloves of garlic
Half a cup of white wine
Half a shallot
Start with trimming the artichokes: cut off the stem and peel away the hard outer leaves at the bottom. Cut off the top third of the artichokes with a sharp knife. Cut artichokes in half and then in thin slices.
Meanwhile, heat some olive oil in a pan and fry one sliced clove of garlic. Remove the garlic once it has browned a little and add the artichokes. Add a fresh, diced clove of garlic and let the artichokes roast for a few minutes. Once they have started taking on some color add the white wine and let it evaporate. You an add a bit of water and/or lemon juice if the heat is too high, and/or a bit of butter. You can also add salt and pepper at this stage to season. Place three slices of lemon on top of the artichokes, turn down the heat and put a lid on the pan. The artichokes should be cooked in about fifteen to twenty minutes.
When the artichokes are soft but still crunchy, turn off the heat and let them cool down for a few minutes. Mix the artichoke slices with the greens and sprinkle some parmesan or pecorino cheese on top. Decorate with a few slices of red shallot.