Braised Artichokes Neapolitan Style

Method

1. Clean the artichokes: remove the tough outer leaves, trim the tips, and peel the stem, leaving a small piece attached.
2. In a large pot, heat a generous drizzle of olive oil over medium-high heat.
3. Add a clove of garlic (sliced if desired) and let it infuse the oil.
4. Place the artichokes in the pot, cut side down if halved, and sauté over high heat until the liquid evaporates and they begin to brown, stirring occasionally to prevent sticking.
5. Season with salt, pepper, and oregano.
6. Add a splash of boiling water, cover the pot, and reduce the heat to low. Cook for about 20 minutes, checking occasionally and adding more boiling water if the liquid dries out.
7. After 20 minutes, test the artichokes for tenderness. If still firm, continue cooking; if soft, proceed.
8. Add the olives, a little more oregano, and stir gently.
9. Remove from heat, sprinkle with fresh parsley, and serve warm.