Adriana Giramonti's Artichokes Jewish-Style

      1    Lemon
      4 md Artichokes; about 8 oz each
           Olive oil for sauteeing
           Salt and freshly ground black pepper
           Lemon wedges

Fill a medium bowl with water and add the juice of the
lemon.

Trim the artichokes:  Pull off and discard the tough
outer green leaves until you reach the pale
yellow-green heart.  Cut about 3/4-inch off the top of
each artichoke.  Trim the stem to 1 inch, then peel
the stem and base with a small knife removing any dark
green parts.  Transfer each artichoke to the lemon
water immediately after trimming.

Pour 3 inches of olive oil in a pot large enough to
hold 2 artichokes side-by-side.  Heat the oil to 350
degrees.  Remove 2 artichokes from the lemon water,
then shake and pat them dry.  Gently pry open the
center, pull out the prickly inner leaves and scrape
out the choke.  Holding 1 artichoke upside down by the
stem, press gently but firmly against a hard surface
until the artichoke opens like a flower.  Do not press
so hard that the leaves break at the base.  Repeat with
the second artichoke.

Saute the artichokes in the hot oil, turning often,
until they are brown and crisp, 6 to 8 minutes.  Drain
on paper towels, then season with salt and pepper. 
Repeat the pressing and frying with the remaining 2
artichokes.  Serve hot or warm with lemon wedges.  

Serves 4

Per serving:  
80 calories, 2 g protein, 9 g carbohydrate, 5 g fat,
0 mg cholesterol, 56 mg sodium, 6 g fiber.

Contributed by Judi M. Phelps
Source:  Adriana Giramonti, owner, Adriana's Ristorante
         San Rafael, CA
         San Francisco Chronicle, 4/10/96