IN THIS versatile dish from Tinos, the acidity of the sauce is a good contrast to the sweetness of the artichokes. You can serve these artichokes as an appetizer or as a side dish with lamb, poultry or fish. They keep very well in the refrigerator.
Fill a bowl with the water and squeeze the juice from the lemon quarters into it; reserve the lemon quarters. Trim the stem of each artichoke to about 1 inch. Snap off the bottom three rows of leaves, rubbing the cut surfaces frequently with the lemon quarters as you work. Cut off the tip of each artichoke. Halve each artichoke and rub generously with the lemon quarters. Using a knife or a grapefruit spoon, remove the choke from the center of each artichoke. Place each prepared artichoke in the bowl of lemon water.
In a large, deep skillet, heat
Sprinkle with the remaining
© 2000 All rights reserved. Published by Houghton Mifflin Harcourt.