SOUTHERN ITALIAN BABY ARTICHOKES.

Steps:

• Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
• Set bowl of water next to prep area.
• Juice 1 more lemon set juice aside.
• Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
• Snap off artichoke long stems.
• With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
• Boil enough water to cover artichokes with second lemon juice.
• Once boiling add artichokes for 10 minutes.
• Preheat oven to 400°F.
• Strain and pat dry.
• In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
• Set artichokes stem side down into pot, make sure they are snug.
• Add enough olive oil to reach halfway up artichokes.
• Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
• Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.