Braised Artichokes with Garlic and Parsley

This is another wonderful way to cook and eat artichokes, and it’s such a classic in my family. Easy to serve as a side dish, it also works brilliantly as a pasta sauce or in a risotto - cooked with it or added to the riso giallo del sabato.

It is preferable to use young peak-season artichokes (available in February and March when they are at their most tender and have very little hair inside and can be cooked whole). Otherw