Apparently a traditional Roman dish, this makes for a great and very simple snack. The meat on the artichoke leaves is delicious and the hearts are just divine. You can provide a dip with which you can eat your artichoke leaves or you can (as I prefer), eat them straight.

A word on eating the artichoke leaves:

• Pull off an artichoke leaf at the tip.
• Holding the tip, place it into your mouth root first.
• Close your teeth down on the leaf.
• Drag the leaf out between your teeth using them to scrape the meat off the leaves
• Discard the empty leaves.

When you get to the heart, enjoy the soft treasure yielded within.

Ingredients (serves 2)

2 small artichokes
olive oil
2 garlic cloves
1 bay leaf
grated rind and juice from 1 lemon
1 T ground marjoram
salt
lemon wedges to serve

1. Trim the stems to about 1 inch and get rid of any really tough outer leaves.
2. Cut each artichoke in half and with a knife, carefully cut out the choke being sure to leave the heart intact.
3. Put the artichokes in a pan and add enough olive oil to half cover the artichokes.
4. Add the garlic cloves, bay leaf, a generous pinch of salt and half the lemon rind.
5. Heat the artichokes gently, raising the temp to Low. Cover the pan and cook for about 20 minutes. Turn the artichokes and cover again for another 20 minutes. Remember that you are not frying them, so if the oil starts looking too hot, lower the temperature.
6. Remove the artichokes and drain them thoroughly.
7. Plate the artichoke halves flat side down. Garnish with the remaining lemon rind, a sprinkling of marjoram, and a squeeze of lemon juice. Serve with the lemon wedges.