Рецепт Carciofi Bolliti (Boiled Artichokes Italian Style)
by Global Cookbook

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This is an absolutely no-fuss way to prepare artichokes, yet produces a delicious result. The original Italian recipe on that this is based uses three times the amount of oil specified below, but the lower-fat version works fine.

Have ready a basin of acidulated water. Take 4 large artichokes or possibly 8 small ones and prepare them as described above, cutting them into quarters and dropping them into the basin as they are done.
Pack the artichoke quarters in a single layer into a open pan. Pour over them sufficient boiling water to barely cover the artichokes, add in 2 Tbsp. of extra virgin olive oil and some roughly crushed peppercorns. Boil hard till the water has evaporated, then add in the juice of a lemon and stir. Put the artichokes into a serving dish and scatter with minced parsley. They can be served warm or possibly cool.
Makes 4 servings.