Boiled Artichokes

To prepare boiled artichokes, first cut a lemon in half. Squeeze the juice of one half into a container and set it aside, while squeezing the other half into a large bowl filled with cold water. Place a pot full of salted water on the stove, which will be used for cooking. Clean the artichokes: remove all the outer and tough leaves 1, cut off the tips of the artichokes with a knife 2, and remove the base parts of the artichoke, using a smaller knife 3.

Peel the stem 4 and cut the artichoke in half 5. Now remove the inner choke with a melon baller or a small knife 6.

Cut it again in half 7 to create two wedges 8. From each artichoke, you will get 4 wedges; as you go, place them in the bowl with cold lemon water to prevent them from browning 9. 

As soon as the water reaches a boil, immerse the artichokes 10 and cook them 11 for about 8 minutes, or until they are tender. These artichokes will be eaten warm, so once drained, you can cool them in cold water (possibly with ice) to stop the cooking and maintain a firmer texture 12. 

Then, dry them well by patting them with a paper towel 13. Prepare the dressing: pour the oil and a crushed garlic clove 14 into a glass container, cover with plastic wrap 15, and heat in the microwave for about 1 minute, stopping the microwave every 20 seconds. Let it cool.

In a bowl, combine lemon juice, the torn mint leaves 16, salt 17, and dried chili pepper 18.

Mix 19 and slowly add the oil 20, continuing to stir until you get an emulsion 21.

Dress the boiled artichokes with the flavored oil 22, mix well 23, and serve 24.