Prep the artichokes one at a time, cut off 1 inch (2.50 cm) from the top of the artichoke and a little bit off the stem, remove the outer leaves until you reach the yellow paled colored ones, then brush the artichoke with lemon to prevent it from browing, using a potato peeler, peel off any tuff outer leaves near the stem, as well as a little from the stem, brush with the lemon, cut the artichoke in half and using a spoon remove the fibrous inner, once again brush with the lemon, do this until all the artichokes are done

Add the artichokes in a single layer into a large deep fry pan or stock pot, fill with cold water, just enough to where the artichokes float, season with sea salt and heat with a high heat

After 20 minutes the artichokes should be fully cooked through, just pierce them with a toothpick in the top part of the stem, if it easily goes in but with some resistance, they are done, using a slotted spatula remove them from the water and transfer into a sieve with a bowl underneath, set aside

Heat a large fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil

Meanwhile, roughly chop 6 cloves of garlic

After heating the olive oil for 3 minutes, add in the chopped garlic, mix with the olive oil continuously, after 1 minute add in the pieces of artichoke, all in a single layer, gently shake the pan continuously so the garlic doesn´t brown, after 3 minutes flip the pieces of artichoke to saute the other side, once again shake the pan continuously, after another 3 minutes, turn off the heat, season with sea salt & black pepper, shake the pan so the seasonings are evenly distributed

Transfer the artichokes into a serving dish, in a single layer, add the garlic & olive oil in the pan over the artichokes and sprinkle with finely chopped fresh parsley, enjoy!