4 fresh artichokes
Half of a fresh lemon, sliced
10 fresh garlic cloves, smashed and coarsely chopped
About 2 teaspoons salt

Prepare the artichokes by trimming stems to within 1/4 inch of base. Using a serrated knife, trim about 1 inch from pointed end of each globe.

Place artichokes (stem ends up) in a pot large enough to accommodate all 4, but not large enough to allow them to move around. Add enough water to reach about halfway up sides of artichokes. Add the lemon slices, garlic and salt. Bring water to a boil over high heat, then cover, reduce heat to a simmer and cook until stem ends test tender when poked with a sharp knife.

Remove artichokes from water. To make extra-sure they are cooked through, you may want to pluck an inner leaf to determine fleshy portion is tender. Let artichokes drain well with stem ends up, then place on a serving platter. Artichokes may be cooked up to 24 hours ahead and refrigerated. Serve cold or warm them slightly in microwave.

Makes 4 servings.