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  1. Choose small young artichokes the size of very large rose buds. Peel off a few of the outer leaves. Rub the artichokes all over with lemons. (I leave the stalks on for handles.) Put them in a saucepan, pour in olive oil to come up half way, then cover with water. Bring to a boil over high heat, (the water and oil will amalgamate), and let sputter uncovered for 15 to 20 minutes. Towards the end the artichokes will have bronzed and crisped, as the water all evaporates. Serve them with a little of their cooking oil, sprinkled with sea salt and freshly ground pepper. This is a sensational and earthy dish, which should be accompanied with the best bread you can find or make, and a crisp Sancerre or Pinot Grigio.


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