Clean the artichokes: remove the external leaves and cut off the stem. Cut off the top leaves with a sharp knife, too. Put the clean artichokes in a bowl with cold water, to avoid that they become black. In another bowl, boil water and add the drained artichokes one by one, to avoid that the water stop boiling. In the meantime, fry the chopped onion in a pan with oil, the chopped garlic cloves and the sliced bacon or ham. When they become golden, remove the pan from fire and add the flour. Drain the bowled artichokes and add to the onion sauce. Serve hot.

I hope you understand my little English and you enjoy this receipe. It comes from the Saint Claire's Convent in Tudela (Navarra), in northern Spain.