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.