Roman-style Artichokes

Ingredients:

• cold water
• 1 lemon
• 1 onion, coarsely chopped
• 1 clove garlic, chopped
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/2 teaspoon EACH dried sweet basil and marjoram
• Salt and pepper
• 12 to 18 California baby artichokes, trimmed to edible stage

Preparation: Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.)

Cut the stem level with the base and trim any remaining green from the base of the artichoke. Halve artichokes and let stand in cold water and juice of a lemon about 10 minutes. Drain well.

In a heavy frying pan (not aluminum or iron) saute artichokes, onion and garlic in olive oil until golden. Add broth, basil and marjoram. Cover and bring to a boil over high heat. Reduce to low and simmer, covered, 10 to 15 minutes or until tender. Salt and pepper to taste. Makes 4 servings.