Wash the artichokes and remove the outer leaves until only the hearts remain.
Next, boil the artichokes in a pot with plenty of water for approximately 25 minutes. Once boiled, put them in cold water to prevent them from continuing to cook.
Slice the boiled artichokes to the desired thickness or in half. Peel and chop 3 cloves of garlic, and fry in a pan with the extra virgin olive oil.
Remove the garlic and grill the boiled artichokes. Once cooked, remove them.
Prepare the garlic sauce. To do so, blend the remaining 4 cloves of garlic with 1 tablespoon of lemon juice. Once blended, ass the egg to the mixture with the salt and pepper and continue mixing.
While still mixing, slowly add the cup of oil to the mixture, little by little. It is very important to add it little by little so that the garlic sauce reaches the desired consistency without curdling.
After adding the oil, keep stirring until the garlic is ready. Add the chopped parsley.
Once thick, leave to cool and serve with the artichokes.