Castraure trifolate

Method

Clean the castraure by removing the tough outer leaves and trimming the stems, then halve them lengthwise. Heat the olive oil in a large earthenware or heavy-bottomed pan over medium heat and add the thinly sliced garlic, allowing it to soften without browning. Add the prepared castraure cut-side down and cook for 3-4 minutes until lightly coloured. Pour in the white wine, season with salt and pepper, then cover and simmer gently for 15-20 minutes until the artichokes are tender and the liquid has reduced. Finish by scattering the chopped parsley over the top and serve warm or at room temperature, as is traditional in Venice.