Halve the lemons, squeeze the juice. Shorten the stems of the artichokes to 1-2 cm. Cut off upper 1/2-2/3 of the artichokes. Remove outer hard leaves. Pour lemon juice and water into a pot. Put the artichokes in the lemon water immediately. If necessary, add water until the artichokes are covered with water
Remove the artichokes from the water. Boil up lemon water with 1 teaspoon salt. Boil the artichokes for about 5 minutes until al dente, remove, rinse briefly in cold water and halve or quarter them, depending on size
Peel and finely chop the garlic. Wash parsley, shake dry, remove leaves and cut into strips. Heat the oil in a large pan. Fry the artichokes in it at medium heat for 3-5 minutes until golden brown. Add the garlic about 2 minutes before the end of the cooking time. Deglaze the artichokes with vinegar and season with salt and pepper. Add parsley and serve immediately
With 6 people: