Delicious sauce with artichokes

Remove the outer leaves of artichokes, which are pretty tough and Woody, then removed the spines, Peel the stems and reduce everything into thin slices.

Place the artichokes, as they cut them into a bowl of water acidulated with lemon juice and let them soak for a few minutes.

Finely chop the onion, using the Crescent, and let fry gently in a pan with 3 tablespoons of olive oil for 3-4 minutes.

Add a clove of garlic, finely chopped, too, and stir with a wooden spoon.

At this point, put in pan artichokes, drained and dried summarily with a cloth, the salt needed and a ground pepper and simmer at moderate heat for 5 minutes.

Wet vegetables with white wine, close the container with a lid and continue cooking for 15-20 minutes, or until they are thoroughly cooked and tender.

A few minutes before attempting to remove them from the fire, sprinkle them with the chopped parsley and a mixed.

If you do not intend to use the sauce, pour it boiling again in glass jars, wet the surface with a little oil, then close the containers and turn upside down on a plan to promote autosterilizzazione.

Let cool before putting the jars in a cool and dark, where the sauce will keep for up to two weeks.