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Spring is the season for so many wonderful vegetables, and artichokes are one of my favorites. They seem like a special treat but really they are so simple to make. Fill a large stockpot full of water and squeeze the juice of a lemon into it, adding the rinds too. Add some salt and a tablespoon or so of olive oil. Trim the stem of the artichoke (only a little) and cut off the top third of the leaves. If any thorny leaves remain use a pair of scissors to snip them too. Add the artichokes to the prepared pot of water as soon as they are trimmed to prevent discoloring. Bring the pot to a boil, reduce to a simmer and put the lid on. Continue cooking for 60-90 minutes, or until the leaves come off easily and are very tender. I like to eat them one leaf at a time, dipping each in melted salted butter. 

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