Artichokes ‘Al Vapore’
Remove the hard outside leaves of the artichokes, but leave a little of the stalk. Then place them upright in a small sauce-pan with a little water which must not quite cover the artichokes. Open out the artichokes and pour into the centre of each a sauce made of pepper, salt, and fine olive oil. Then cover the sauce-pan and be careful to boil the water well, so as to steam the artichokes thoroughly.
N.B.—Artichokes are eaten when barely half-grown in Italy.