Instructions: Cut or break off each of the stems, leaving a flat base. Turn the artichokes with a paring knife, discarding all the leaves, stopping when you get to the indentation near the bottom of the artichoke. Cut across the indentation and scoop out the hairy choke with a small teaspoon. Trim around the bottom, smoothing out the rough edges, and rub with the lemon halves to prevent discoloration. Cut each bottom into 6 or 8 wedges and reserve with the lemon halves in cold water to cover.

When ready to cook, remove the sliced artichokes from the water and drain well. Heat the oil in a small skillet or saute pan, add the artichokes, season lightly with salt and pepper and saute over medium heat until lightly golden, 3 to 4 minutes. Pour in the stock and simmer until the artichokes are tender and most of the liquid has evaporated, about 10 minutes. Adjust the seasoning and use as needed.

This recipe yields enough for 2 small pizzas.

Comments: Artichoke bottoms are a real delicacy, the "prize" after all the outer leaves are peeled away. Not only can you scatter the sliced bottoms over pizza but they are especially good tossed with your favorite pasta.

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