Artichokes ‘Alla Francese’
Cut your artichokes into four or eight pieces according to their size, remove the stalks and the hard leaves, and boil. Then sprinkle them with lemon, and, to prevent them from turning brown, put them into hot water with a good deal of vinegar. Drain well before serving, and after putting them on a dish, pour a sauce made of pepper, salt, fine olive oil, and a little vinegar over them, and serve hot.