Boiled Artichokes

Ingredients

1 gallon water
4 bay leaves
3 tablespoons salt
2 teaspoons whole black peppercorns
4 large globe artichokes, about 10 ounces each
1 lemon, cut in half

Instructions

Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.

With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Add the artichokes and lemons and return to a boil. Place 2 small, heavy plate on top of the artichokes, lower the heat, and cook at a low boil until the artichokes are tender, about 20 minutes. Drain in a colander and let the artichokes sit until cool enough to handle.

Remove the large outer leaves from the artichokes and discard the spiky inner leaves. With a spoon, scrape the hairy choke from the hearts and discard. Reserve the leaves for another use.

Yield: 4 artichoke hearts