Stewed artichokes

Ingredients:

• 24 small artichokes
• 3 lemons
• 6 cloves garlic, crushed and finely chopped
• 3 anchovy fillets
• A pinch of red pepper flakes
• 1 cup dry white wine
• 1 bunch thyme, tied with kitchen string
• 0.5 cup chopped parsley
• A piece of Parmesan cheese to grate

Preparation:

1. Fill a large bowl with water. Cut 1 lemon in half, squeeze the juice into the water, and drop both halves into the bowl.
2. Using a serrated knife, trim the tops of the artichokes. Then, peel the tough, dark green skin off the stems and remove the tough outer leaves to reveal the tender inner leaves (just a couple of layers). Cut the artichokes in half lengthwise and toss in lemon water.
3. Zest and juice the remaining two lemons. Heat olive oil in a large skillet and add the garlic, anchovies, and red pepper flakes. Cook over medium heat, stirring, until the garlic is fragrant and the anchovies have dissolved, 2-3 minutes.
4. Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, white wine, and thyme. Season with salt and add enough water to cover the artichokes. Bring to a boil, then reduce the heat.
5. Cover and simmer until the artichokes are very tender, 10-15 minutes. Remove the lid and let the liquid evaporate until it reaches half the artichokes, about 10 minutes.
6. Remove the thyme and stir in the parsley. Stir. Taste and add salt if needed. Place the artichokes on a rimmed plate or in a bowl. Use a vegetable peeler to shave the Parmesan cheese over the top. Serve with slices. ham.