Instructions: To prepare the artichokes first snap off the stalks then peel or break away from the base the tough outer leaves until you are left with the pale inner heart.

Scrape away the prickly choke and cut the artichokes into sixths.

The slices will discolour which does not alter the taste.

Rub with the cut lemon if you prefer.

Heat the oil in a large heavy saucepan or frying pan with a lid over a high heat until it smokes. Add the artichoke pieces and stir constantly until they are light brown about 5 minutes.

Lower the heat to medium add the garlic and when it starts to colour add about 3 tablespoons water and salt and pepper.

Cover with the lid and cook until the water has evapourated about 5 minutes.

Add the mint parsley chilli and lemon juice and stir.

The translation of Trifolato is to slice like truffles and cook with oil parsley and garlic.

Serves 4

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