Naples-style Braised Artichokes

To prepare Naples-style braised artichokes, desalinate the capers by rinsing them thoroughly under running water. Then move on to the olives, you'll need to remove the central pit by peeling them with a small knife or an olive pitter 1. Move on to the cleaning of the artichokes. After removing the stem and the outer leaves until you reach the more tender ones 2, peel the base 3

cut off part of the leaves 4. Cut in half, remove the fuzzy choke with a paring knife 5, and then divide into 8 wedges by halving and halving again. As you go, immerse the pieces in lemon water to prevent them from browning 6.

Move to the stove. In a pan, pour a drizzle of oil, the chili pepper sliced thinly, and a peeled garlic clove 7, then add the pitted olives and desalinated capers 8. Let it heat for a minute and then add the drained artichokes 9.

Sauté for another minute, adjust the salt, then add the water 10 and cover with a lid, letting it cook on low heat for 15-20 minutes. Test with a fork: if the tines easily pierce the center, they are ready 11. Once cooked, sprinkle with some chopped parsley before serving 12.