Cook The Book: Baby Artichokes, Sicilian Style

• 1 lemon
• 1 pound baby artichokes
• 3 tablespoons olive oil
• 2 large cloves garlic, finely minced (about 2 tablespoons)
• 3/4 teaspoons salt
• 10 fresh spearmint leaves
• Freshly ground black pepper to taste

1. Have ready a bowl of water with several ice cubes and the juice of 1 lemon. Save the spent lemon halves.
2. Break off the tough outer leaves of the artichokes, cut off about 1 inch of the top, and rub them with the reserved lemon halves. Add the artichokes to the ice water. (They can stay in the water for several hours, refrigerated. When you are ready to cook them, halve them and, as you do, put them back in the water to prevent darkening.)
3. Add pepper, and serve hot or at room temperature.

lemon, artichokes, olive oil, garlic, salt, spearmint leaves, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2009/10/baby-artichokes-sicilian-style-recipe.html (may not work)