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1
Rinse the artichokes in cold water.
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2
Fill a bowl halfway with water and squeeze in the juice of 1 lemon.
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3
Slice the second lemon into wedges and set aside.
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4
To trim the artichokes, cut off the stem of each one at the base.
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5
Remove the tough green leaves around the base by peeling them back and snapping them off until you reach leaves that are yellow and tender.
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6
Slice off the top third of the artichoke and discard.
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7
If the artichokes are very small, leave them whole.
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8
Otherwise, cut them in half vertically.
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9
As you trim each artichoke, drop it into the lemon water to prevent it from turning brown.
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10
Repeat until all of the artichokes are trimmed.
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11
Drain the artichokes and heat a large saute pan over medium-high heat.
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12
Add the olive oil and toss in the garlic.
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13
Stir for 20 seconds, then add the artichokes and 2 teaspoons salt.
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14
Pour in the stock and bring to a boil.
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15
Decrease the heat and simmer, covered, until the artichokes are tender, about 20 minutes.
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16
Remove the pan from the heat and stir in the chervil.
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17
Taste the broth and season with salt, if needed.
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18
To serve, divide the artichokes among four plates and pour a spoonful of the cooking broth on each.
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19
Season with salt and pepper and a wedge of lemon.
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20
Garnish each plate with a sprig of chervil.
