Cut off bottom stem so the artichoke will sit flat in
saucepan.
Cut straight across the top of the leaves about one inch.
Combine olive oil, parsley, garlic, salt and pepper together.
Now you are
ready to "stuff" the artichoke,
with a teaspoon separate each layer of leaves and at
same time put small amount of the olive oil mixture between
the leaves. Using the teaspoon get the oil down the leave
as far as you can. Go through this process with each
artichoke.
Place the artichoke in a saucepan with about 1 - 1 1/2
inches of water and a half of fresh lemon (lemon keeps
the leaves a rich green color.
Light boil with lid on pan for about 30-40 minutes or
until done. When
it is easy to pull off a leaf, the artichoke is done.
