The artichokes are cleaned with a sharp knife, eliminating all of the hard leaves and the thorns using an upward spiral movement.

The artichokes are plunged for a few minutes into water with lemon juice, so that they do not turn brown due to oxidation.

[1] Then they are opened in the center and the choke (present only toward the end of the growing season) is removed.

[1] Into the resulting cavity of each artichoke is stuffed a mixture of parsley, lesser calamint (in Rome called mentuccia), and garlic, with salt and pepper to taste.

[1] After this preparation, all of the artichokes are put into a deep pan, standing on their stems, enough in number so that they support each other and do not fall over.