Southern Italian Baby Artichokes.

Step 1

Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.

Step 2

Set bowl of water next to prep area.

Step 3

Juice 1 more lemon set juice aside.

Step 4

Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.

Step 5

Snap off artichoke long stems.

Step 6

With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.

Step 7

Boil enough water to cover artichokes with second lemon juice.

Step 8

Once boiling add artichokes for 10 minutes.

Step 9

Preheat oven to 400°F.

Step 10

Strain and pat dry.

Step 11

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.

Step 12

Set artichokes stem side down into pot, make sure they are snug.

Step 13

Add enough olive oil to reach halfway up artichokes.

Step 14

Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).

Step 15

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.