Italian Artichokes with Mushroom Sauce

• 4 small artichokes
• salt
• juice of ½ lemon
• butter

Cut small artichokes into quarters; trim tough outer leaves and tips of tender leaves and remove chokes. Poach artichokes for 5 minutes in boiling water to which you have added a little salt and lemon juice. Drain and arrange in a buttered shallow casserole. Cook for 2 minutes on a high flame; spoon over mushroom sauce, cover casserole and simmer until tender.