Small Artichokes

1. 1

   Trim the artichokes. This is easier than it sounds. First have a bowl of water waiting. Start with one artichoke. Snap off the obviously tough outer leaves. Then, using a stainless steel or ceramic knife (carbon steel blackens artichokes for some reason), cut off the top half of the remaining leaves, down to the tender light green. Trim off any rough or black bits. Cut in quarters and toss them into the bowl of water to keep them from turning black in the air. Do this to all the artichokes.

2. 2

   Then, drain them, and put them in a skillet that will hold them all in a single layer. Cover with boiling water. Add a few crushed peppercorns one for each artichoke, some salt, and one tablespoon olive oil for each two artichokes. Boil until the water's about gone. Then transfer to a serving bowl and add as much fresh lemon as you like.

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