Step: 1/7

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.

Step: 2/7

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.

Step: 3/7

In a pan, heat the olive oil, the chopped shallot and the bay leaves.

Step: 4/7

Add the drained and buffered artichokes and increase the heat to the maximum. Cook over high heat for 2-3 minutes.

Step: 5/7

Cover with the hot stock. When the stock has completely evaporated, continue over high heat to give the artichoke color and crispness.

Step: 6/7

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.

Step: 7/7

Remove the bay leaves and serve the hot artichokes.