Categories: Vegetables, Italian 
      Yield: 4 servings 
  
      8 lg Fresh artichokes, sized 
      1    Lemon 
           Salt 
           Fresh ground black pepper 
           Extra virgin olive oil 
           Parsley, fresh, chopped 
  
  Snap off the artichoke stems, remove any tough or blemished petals, then 
  snip off prickly tips. Place artichokes in boiling water with lemon juice 
  and let stand for 10 minutes. Remove, pat dry and sprinkle insides with 
  salt. 
  Set artichokes stem-down in a deep stainless-steel kettle just large enough 
  to hold them snugly. Add enough oil to reach halfway up the artichokes. 
  Bake uncovered in an oven preheated to 200C(400F) for 10 to 20 minutes 
  (time depends upon the qualify of the artichokes). When cooked, discard 
  most of the oil and season generously with pepper and parsley. Serve 
  immediately.