Carciofialla Romana (Artichokes Roman-Style)(Origin: Italian)

Remove the stalks, tips and tough outer leaves of the artichokes. Keep the artichokes in cold water and lemon juice until ready for cooking (this will prevent them from turning black).

Place artichokes in a pan (in which they fit tightly). Add all the other ingredients with just enough water to cover. Bring to a boil.

Cover the pot and let simmer over reduced heat for a few minutes.

Uncover the pot and cook for another 15 to 20 minutes.

Place in serving dish.

Serve hot or cold.

Makes 6 servings.

Serve with Fontana Candida, the light, sophisticated wine of Rome.