8 lg Fresh artichokes, sized

      1    Lemon

           Salt
           Fresh ground black pepper
           Extra virgin olive oil
           Parsley, fresh, chopped
  Snap off the artichoke stems, remove any tough or blemished petals, then
  snip off prickly tips. Place artichokes in boiling water with lemon juice
  and let stand for 10 minutes. Remove, pat dry and sprinkle insides with
  salt.
  Set artichokes stem-down in a deep stainless-steel kettle just large enough
  to hold them snugly. Add enough oil to reach halfway up the artichokes.
  Bake uncovered in an oven preheated to 200C(400F) for 10 to 20 minutes
  (time depends upon the qualify of the artichokes). When cooked, discard
  most of the oil and season generously with pepper and parsley. Serve
  immediately.