| 1 | This is an absolutely no-fuss way to prepare artichokes, yet produces a delicious result. |
| 2 | The original italian recipe on which this is based uses three times the amount of oil specified below, but the lower-fat version works fine. |
| 3 | Have ready a basin of acidulated water. |
| 4 | Take 4 large artichokes or 8 small ones and prepare them as described above, cutting them into quarters and dropping them into the basin as they are done. |
| 5 | Pack the artichoke quarters in a single layer into a open pan. |
| 6 | Pour over them enough boiling water to barely cover the artichokes, add 2 tablespoons of olive oil and some roughly crushed peppercorns. |
| 7 | Boil hard until the water has evaporated, then add the juice of a lemon and stir. |
| 8 | Put the artichokes into a serving dish and scatter with chopped parsley. |
| 9 | They can be served hot or cold |
