Artichokes are one of the vegetables that are “in-season”  during January. They are full of amazing benefits as they are high in antioxidants, help to prevent cancer, reduce cholesterol, are great for the liver (and therefore hangovers!) and they are high in fibre (one large artichoke contains a quarter of the daily recommended intake of fibre

Ingredients

* 5 artichokes
* 5 spoons of olive oil
* 40 gr of grated  Pecorino Cheese (alternatively you can use Parmesan)
* 50 gr breadcrumbs3 spoons of chopped parsley

1)  First clean & trim the artichokes:
( Cut off the bottom of the stem, leaving about 1/2 inch; cut off the top 1/2 inch of the artichoke; using a knife, peel away the tough outer layer of the stem and remove the base of the leaves; cut the artichoke in half lengthwise. With a spoon, scoop out the hairy choke and thorny inner leaves. Rub half  a lemon over the artichokes to prevent them from turning dark)

2)  Boil them (but in a small amount of water so that all the goodness stays with the artichokes, unless you will reuse the same water to cook a soup)

3) Mix the breadcrumbs in a bowl with the parsley, pecorino or parmesan cheese, salt, pepper and olive oil

 4) Put the artichokes in a baking pan and cover them with the breadcrumbs mixture, pour some more olive oil on top and bake in the oven for 20 minutes at 180 degrees