Ah, the Artichoke--Italian Style

“Unwieldy” is one of the most apt adjectives for artichokes, which, possibly on account of the work involved in plucking and preparing them, are far less commonly consumed in the United States than in Europe.

ITALIAN ARTICHOKES

Juice of 1 lemon

Water

6 medium artichokes

3 cloves garlic, minced

1 tablespoon chopped fresh basil

2 tablespoons chopped fresh parsley

1/4 cup tomato sauce

Salt

Freshly ground pepper

1/2 cup shredded mozzarella, provolone, or combination of both

Combine lemon juice with 6 cups of water in large bowl. Set aside.

Remove all tough outer leaves so only thin, tender leaves remain. Cut artichokes in half lengthwise and carve out chokes. Place in lemon water until ready to use.

Grease 8 inch square baking dish. Set aside.

Bring 4 cups lightly salted water to boil in large saucepan. Add artichokes, cover and simmer until tender, about 20 minutes.

Drain and place artichokes, flat side down, in greased baking dish. Distribute garlic, basil, parsley and tomato sauce evenly over top. Season to taste with salt and freshly ground pepper. Sprinkle with cheese.

Bake at 375 until lightly browned and bubbly, about 10 minutes. Makes 6 servings.