Makes 4 servings. Difficulty
2 large artichokes 1 lemon, quartered 1 cup water Juice of 1 lemon 2 Tablespoons honey 2 Tablespoons olive oil Salt and freshly ground black pepper
Pull off the dark outer leaves of each artichoke. Cut across the leaves about an inch from the base of each leaf. Trim the stem. Cut each artichoke in half lengthwise and scoop out the chokes. Squeeze a lemon quarter over each artichoke half.
In a medium saucepan (small enough so the artichokes fit snugly), combine the water with the lemon juice, honey, olive oil and a pinch of salt. Snugly fit the artichokes in the pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the artichokes are very tender when pierced with a knife, about 15-20 minutes. Transfer the artichokes to serving plates.
Boil the liquid over high heat until reduced to 1/2 cup, about 10 minutes. Season with salt and pepper. Pour the liquid over the top of the artichokes and serve.