4    Extra-large artichokes
2 c  Concentrated lemon juice
1 tb Salt
1 ds Black pepper
1 ds Dried oregano
1 ds Crushed red pepper flakes

–VINAIGRETTE–
1 c Olive oil
1/2 c White wine vinegar
3 Garlic cloves
– peeled and crushed
1 ds Dried oregano
1 ds Crushed red pepper flakes
1 tb Capers
2 tb Chopped pimiento
Salt, pepper

Trim artichokes stems to 1/2 inch. Place upright in large kettle and add
enough water to cover. Add lemon juice, 1 tablespoon salt, pepper, oregano
and red pepper flakes. Bring to boil, reduce heat and simmer about 1 hour
or until leaves pull easily from base of artichokes. Remove from pan and
invert artichokes to drain thoroughly and cool. Using spoon, remove chokes
and discard. To make vinaigrette, combine oil, vinegar, garlic, oregano,
red pepper flakes, capers and pimiento in medium bowl. Season to taste with
salt and pepper. Blend well. Stand artichokes upright in serving dish.