First clean the artichokes by removing external leaves, stems, leaf tips and internal beard.
Cut into thin enough slices and let stand for 5-10 minutes in a bowl with cold water acidulated with lemon juice.
Meanwhile, prepare the marinade: add the sliced garlic, chopped parsley, salt, pepper, oil to taste and vinegar in a bowl.
At this point drain the artichokes, remove the lemon and arrange the artichokes on a plate, layered, sprinkling each layer with the marinade before adding the next one.
The marinated artichokes are ready: let them rest for at least 1 hour at room temperature (or in the fridge, if it is very hot) before serving or keep them in the fridge for 4-5 days in a tightly closed container.
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