Carciofi Bolliti (boiled Artichokes Italian Style)

INGREDIENTS

INSTRUCTIONS

This is an absolutely no-fuss way to prepare artichokes, yet produces
a delicious result.  The original Italian recipe on which this is
based uses three times the amount of oil specified below, but the
lower-fat version works fine.  Have ready a basin of acidulated water.
Take 4 large artichokes or 8  small ones and prepare them as described
above, cutting them into  quarters and dropping them into the basin as
they are done. Pack the  artichoke quarters in a single layer into a
open pan.  Pour over them  enough boiling water to barely cover the
artichokes, add 2  tablespoons of olive oil and some roughly crushed
peppercorns.  Boil  hard until the water has evaporated, then add the
juice of a lemon  and stir.  Put the artichokes into a serving dish and
scatter with chopped  parsley. They can be served hot or cold.  From
"Raw Materials" by Meryl Constance, The Syndey Morning Herald,  Makes 4
servings.  Posted by Stephen Ceideberg; October 30 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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