Ingredients

• 600 g fresh artichoke hearts (or frozen if preferred, Andrée's variation)
• 10 large lemons
• 1 glass of sugar
• 1/2 glass of sunflower oil
• a pinch each of saffron, turmeric, nutmeg, pepper and salt

Peel the lemons with a vegetable peeler, cut them in half and squeeze them to extract the juice. From each half, cut one thick round slice and cut the rest into large pieces. You will end up with 3 pieces per lemon half. Are you following? In a large pot, combine the oil, spices, sugar and lemons. Leave to simmer. Then add the artichoke hearts cut into 2 or 4 pieces. Stir well and cook very gently until the artichokes are very tender (10 minutes if frozen, longer if fresh). Adjust the seasoning with sugar if it is still a little acidic.