Preparation
Clean the artichokes by removing the outer leaves until you reach the tenderest leaves. Clean and cut the stem leaving 2 cm and remove the tip.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_1_M.jpg)
Cut each artichoke in half and remove the inner beard with a pitter or teaspoon. Then cut each half into 2-4 pieces according to size and place in lemon water. Proceed in this way with all artichokes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_2_M.jpg)
In a pan, heat the olive oil, the chopped shallot and the bay leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_3_M.jpg)
Add the drained and buffered artichokes and increase the heat to the maximum. Cook over high heat for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_4_M.jpg)
Cover with the hot stock. When the stock has completely evaporated, continue over high heat to give the artichoke color and crispness.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_5_M.jpg)
When the artichokes are cooked, add salt and pepper. Remove from the heat and add mint leaves and fresh thyme. Sauté to mix and let rest in the pan for 1-2 minutes to allow the aromatic herbs to give their aroma and scent to the artichokes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_6_M.jpg)
Remove the bay leaves and serve the hot artichokes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000884/000884_step_7_M.jpg)