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   Baby Artichokes with Leek and Lemon  

24 baby artichokes (about 3 lbs.)
1 leek
1/4 cup olive oil
1 lemon, sliced thin
1/4 cup water or white wine
Salt and pepper

   Rinse artichokes under cold running water. Cut off ends of stems. Peel back and snap off petals until you come to a center cone of yellow petals. Cut off top third of each artichoke. Cut artichokes in half lengthwise. Drop artichokes into bowl of cold water with 2 tablespoons lemon juice as you work, to keep artichokes from discoloring. Drain well on paper towels. Prepare leek by trimming tops and bottom. Cut in half lengthwise and rinse well under cold running water. Drain well. Cut crosswise into 1/2-inch slices. In large skillet, heat olive oil. Add leek and halved baby artichokes and cook and stir over medium-high heat until leek is soft and artichokes begin to brown, about 3 to 5 minutes. Add lemon slices and about 1/4 cup water or white wine. Cover and simmer just until artichokes are tender, about 5 to 10 minutes. Season to taste with salt and pepper. Makes 4 servings.

 

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