Instructions:
Trim tough bottom of stem and bottom tough outer leaves from each artichoke. Trim tops of artichoke leaves with scissors or sharp knife to remove burrs on artichoke leaves.
Add lemon juice and vegetable oil to a large pot of boiling salted water. Add artichokes. Cover and simmer about 20 minutes, until the artichokes are cooked. (The Stems should be tender when pierced with a sharp knife.) Drain the artichokes.
Strip off artichoke leaves, arranging them in a slightly overlapping circle in a flower pattern. Leaves of both artichokes should fill 6 small plates. Stop stripping leaves when you get to cone of leaves covering the choke. Cut off these tough leaves and cut and discard the hairy choke.
Slice artichoke heart and bottom. Arrange slices in center of artichoke leaves.
drizzle 1 tablespoon of dressing over bases of leaves and hearts on center of each plate.
 
 

Nutrition Facts:
Amount Per  Serving: Calories 40
Fat 1 g, Cholesterol 0 mg,
Sodium 250 mg, 

Quantity: 
Serves 6