Categories: Vegetables 
      Yield: 4 servings 
  
      4    Extra-large artichokes 
      2 c  Concentrated lemon juice 
      1 tb Salt 
      1 ds Black pepper 
      1 ds Dried oregano 
      1 ds Crushed red pepper flakes 
 
--------------------------------VINAIGRETTE-------------------------------- 
      1 c  Olive oil 
    1/2 c  White wine vinegar 
      3    Garlic cloves 
           - peeled and crushed 
      1 ds Dried oregano 
      1 ds Crushed red pepper flakes 
      1 tb Capers 
      2 tb Chopped pimiento 
           Salt, pepper 
  
  Trim artichokes stems to 1/2 inch. Place upright in large kettle and add 
  enough water to cover. Add lemon juice, 1 tablespoon salt, pepper, oregano 
  and red pepper flakes. Bring to boil, reduce heat and simmer about 1 hour 
  or until leaves pull easily from base of artichokes. Remove from pan and 
  invert artichokes to drain thoroughly and cool. Using spoon, remove chokes 
  and discard. To make vinaigrette, combine oil, vinegar, garlic, oregano, 
  red pepper flakes, capers and pimiento in medium bowl. Season to taste with 
  salt and pepper. Blend well. Stand artichokes upright in serving dish.