Carciofi Alla Romana

• 4 artichokes
• 6 cloves garlic, chopped
• 2 heaping tablespoons chopped parsley
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• Juice of 1/2 lemon (plus more for preventing discoloration)
• 1 cup dry white wine
• 1 cup chicken or vegetable stock or water

1. Turn artichokes: Pull back an outer leaf until it naturally cracks and, using a sharp paring knife, cut at this point. Continue doing this to all the outer leaves, turning as you go, until you get almost to the middle. Slice off the entire top third of the artichoke. Peel the stem and immediately put the artichoke in a big bowl of water with a bit of lemon juice to prevent discoloration. Repeat with the remaining three artichokes.
2. Put the artichokes in a pot large enough to hold them and put a lid on, but small enough that they are close together and able to stand. Add the remaining ingredients.
3. Bring to a boil, reduce heat to medium-low, and cover and simmer for 30 minutes, or until artichokes are tender.
4. Serve whole as a side dish (I had it as an accompaniment to Risotto alla Milanese with grilled chicken) or in a bowl with some of the broth and crusty bread as a starter.

artichokes, garlic, parsley, olive oil, unsalted butter, lemon, white wine, chicken

Taken from food52.com/recipes/11659-carciofi-alla-romana (may not work)