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Carciofi Bollitivegetables, italian 1 text only This is an absolutely no-fuss way to prepare artichokes, yet produces a delicious result. The original Italian recipe on which this is based uses three times the amount of oil specified below, but the lower-fat version works fine. Have ready a basin of acidulated water. Take 4 large artichokes or 8 small ones and prepare them as described above, cutting them into quarters and dropping them into the basin as they are done. Pack the artichoke quarters in a single layer into a open pan. Pour over them enough boiling water to barely cover the artichokes, add 2 tablespoons of olive oil and some roughly crushed peppercorns. Boil hard until the water has evaporated, then add the juice of a lemon and stir. Put the artichokes into a serving dish and scatter with chopped parsley. They can be served hot or cold. From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/13/92. Courtesy Mark Herron. Makes 4 servings. Posted by Stephen Ceideberg; October 30 1992.
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