Parmesan artichoke

Private artichokes of the toughest outer leaves, so as to leave only the hearts, then cut the stems and thorns.

Cut the artichokes in half and eliminated the Central Hay, then put them in a bowl filled with salted lemon juice so that they do not blacken.

Put in a saucepan the artichokes, drained and dried, sprinkle them with olive oil, half grated Parmesan, salt and pepper and a good ground, moisten with half a glass of water and let them cook on a moderate heat for 15 minutes, making sure to turn them over a couple of times.

After the time periods specified, remove the artichokes from heat, divide each piece in half and transfer to a baking dish.

Wet your hair with the cooking, sprinkle them with the rest of the grated Parmesan and toss them in the oven is already hot (180 degrees) for 10 minutes.

Baked artichokes, let them sit for a few minutes at room temperature, then serve.

If you wish, you can save these artichokes in freezer for a short period (3 months), after holding the vessel that contains them with a sheet of aluminum foil; for use, let them thaw at room temperature, then heat them in the oven (160 degrees) for 10 minutes.