Choose very white Chinese artichokes. If yellowish, their skin is thick. Put the coarse salt and the very dry Chinese artichokes into a cloth, rub with the cloth to remove the dry skin. Wash the Chinese artichokes in a lot of water, put them into boiling lightly salted water. Cook until the artichokes are not crispy anymore. Do not cook longer. If cooked too long, these artichokes will disintegrate. Freshen them under running water, wipe dry. Put into a frying pan with the butter. Salt, pepper, sautÄ over a moderate heat until the juice is no longer smoking. Cover and cook for 5 minutes. Serve sprinkled with parsley, very lightly flavored with garlic.
