4 globe artichokes
1/4 preserved lemon, rinsed and finely chopped
2 cloves garlic, chopped
¼ cup Italian parsley leaves, chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
1. Remove any small leaves from the bases of the artichokes. Cut off the stems at the base. Using a serrated knife, cut off top quarter of each artichoke and discard.
2. Fill a large pot with enough water to come about 5cm up sides and bring to the boil. Fit pot with a steamer-basket insert; place artichokes upright in the steamer. Cover the pan and reduce heat to a simmer; steam the artichokes for 30 minutes or until bases are very tender when pierced with the tip of a paring knife. Add more hot water to the pot, if needed to maintain level.
3. Meanwhile, make the dipping sauce. Combine lemon, garlic, parsley and oil in a small blender. Process to combine and season with salt and pepper.
4. Serve artichokes with sauce on the side, for dipping. To eat, peel off individual leaves and dip the fleshy end in the sauce.