Artichokes in Paprika Sauce

Cut off the base of the artichoke and remove the outer leaves. Extract the inner stems, drizzle with the juice of half a lemon. Cut the artichoke into strips 4 cm long, divide the heart into 4 parts.

Combine all parts in a large bowl with water and juice from the second half of the lemon.

Mix 1 tablespoon of flour with water. Pour the mixture into a saucepan, add water and a pinch of salt. Cover with a lid and bring to a boil.

Immerse the artichokes in boiling water and cook on low heat for 1–1.5 hours until they become tender.

Let the artichokes dry. Save the water in which they were cooked.

Heat the olive oil in a pan. Add finely chopped onion and cook over low heat, stirring, for 8–10 minutes until it becomes golden.

Mix in the remaining flour and cook for another 2 minutes.

Sprinkle in the paprika and slowly pour in 450 ml of water in which the artichokes were cooked. Bring to a boil, stirring.

Pour the sauce into a large pot. Optionally, strain through a sieve to remove onion pieces.

Add artichokes to the sauce and simmer for another 10 minutes.

Serve immediately.