Artichokes in Parsley Sauce

• 48 baby artichokes
• Juice of 1 lemon
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, peeled and sliced
• 1 cup water, vegetable stock or chicken stock
• 1 1/2 cups flat-leaf parsley, stems removed
• Salt and freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
3. Toss the artichokes with the lemon juice and olive oil in an oven-proof dish.
4. Scatter the garlic on top and drizzle with three-fourths cup of water or stock.
5. Cover and bake about 30 minutes, until the artichokes are tender.
6. Transfer the cooking liquid and garlic to a blender and add the parsley.
7. Add the remaining one-fourth cup of water or stock.
8. Puree.
9. Season to taste with salt and pepper.
10. Toss the artichokes with the parsley mixture and serve warm or at room temperature.

artichokes, lemon, extravirgin olive oil, garlic, water, flatleaf parsley, salt

Taken from cooking.nytimes.com/recipes/5661 (may not work)