ingredients (4 people)
dry white wine: 1/2 glass
meat broth:1 /2 glass
minced parsley: 1 spoon
olive oil: 8 spoons
garlic: 1 slice
Prepare garlic minced with parsley and mint. Then fill the mixture into artichokes which should be washed and removed from the stiffest leaves and from the hay in advance.
Arrange them side by side so that their stems were turned upside in the pot, add oil and let them be prepared for about 10 minutes.
Add the wine and meat broth, cover the casserole and cook until the sauce has shrunk.