Artichokes a la Grecque Artichokes cooked in this fashion donít really need any further embellishment to make a delicious and healthful dish. Makes 4 servings.
	Ingredients: 1 teaspoon kosher salt 3/4 teaspoon each black peppercorns, coriander seeds, and fennel seeds 2 bay leaves A few branches of fresh thyme or 1/2 teaspoon dried 1 whole chile pepper or a pinch of hot pepper flakes 3 cloves garlic, crushed 6 fresh parsley stems 2 tablespoons extra-virgin olive oil 1 cup dry white wine or dry vermouth 4 large artichokes 1 lemon, washed thoroughly and halved
	Instructions: 1. Combine all ingredients, except artichokes and lemon, in a small kettle with 3 quarts of water. Bring to a boil. 2. Lower the heat and simmer 10 minutes, longer for more flavorful broth. 3. Meanwhile, peel artichoke stems, detach them from the base of the artichokes, and remove 1/2 -inch from the end of each stem. Cut about 1 inch off the top of each artichoke. Remove the withered leaves at the base of the artichoke. With scissors, trim 1/2 -inch or so from the tops of the other leaves. 4. Rub the cut portions of the artichokes with cut lemon to prevent discoloration. 5. Squeeze the juice of the lemon into the flavored water and toss in the lemons. Add the artichokes and stems. Cover with a plate to keep submerged and cook about 25 minutes. You should be able to easily pierce the base of an artichoke with a knife. (If the artichokes are to be cooked further, there should be a bit more resistance.) 6. Remove artichokes, squeeze gently to remove excess moisture, and cool upside down. Eat as is (warm or at room temperature), roast, or stuff and bake. Cooking Tip If you donít want the loose herbs and spices to get stuck inside the artichoke leaves, put all the herbs and spices in a tea ball or wrap them in cheesecloth. Speaking of seasonings, I use kosher salt because it has the purest, least adulterated salt flavor.

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