ARTICHOKES PEASANT-STYLE

(Carciofi alla Villanella)

Serves 6 to 8

12-15 small artichokes, cleaned and cut into wedges (see recipe for frittedda)

4 tablespoons olive oil

175 ml/6 fl oz water

4 garlic cloves, sliced

Small bunch of parsley leaves, coarsely chopped

A few mint leaves, coarsely chopped (optional)

Salt and freshly ground black pepper

Put the artichokes in a heavy saucepan, add all the other ingredients (except the pepper, which should be added after cooking), cover tightly, and cook over low heat for 10 to 15 minutes. Serve either hot or cold.

Very often the olive sellers sell green olives dressed in a sort of salad.