Basic Artichokes

• 4 medium-size globe artichokes
• 1/2 lemon

1. Select a pot large enough to hold all the artichokes.
2. Fill it halfway with water and set it over high heat to boil.
3. Rinse the artichokes and slice off the stem of each flush with the base.
4. Pull off any tough outer leaves.
5. Slice the top inch off the artichokes, then, using shears, snip off the top half inch of every leaf.
6. Rub all cut areas with lemon.
7. Put the artichokes in the boiling water and lower the heat to medium.
8. Weigh down the artichokes by putting a heat-proof plate or pot lid into the pot to keep the artichokes submerged.
9. Simmer until the base of the artichokes can be pierced easily with a knife, about 35 minutes.
10. Remove the artichokes from the water and drain upside down on paper towels.
11. As soon as the artichokes are cool enough to handle, gently spread the leaves away from the center and, using a spoon, scoop out the very thin, pointy inner leaves and the fuzzy choke, but take care not to scrape away any of the fleshy bottom.
12. The artichokes are now ready to serve.

artichokes, lemon

Taken from cooking.nytimes.com/recipes/6770 (may not work)