12 artichokes, cleaned and thinly sliced
6 tsp. extra-virgin olive oil
4 cloves garlic, chopped
1/2 cup beef broth
1/2 cup white wine
How to make Carciofi trifolati:
Clean, remove the tips and thinly slice the artichokes lengthwise and immediately dip them in water acidulated with the lemon juice. Brown the garlic in oil and remove. Add the artichokes and saute on moderate heat, stirring frequently. Add the broth and the wine. When artichokes are done, add the chopped parsley, salt and pepper to taste, toss well and serve.
Prepared in this manner, the artichokes can be served as a side dish for beef or veal.