Phenotypes B, C
Finches' Steamy Artichokes

For each large Globe Artichoke:
1 wedge of lemon
1/4 cup olive oil
1 tablespoon fewsh squeezed lemon juice
3 large cloves of garlic, finely minced (put through the mincer twice)


Clip sharp point from leaves with sizzors. . Cut each choke in half lengthwise and remove the fuzzy flower portion. Steam each artichoke until tender. Then combine oil, minced garlic, lemon juice. Drizzle over each half of artichoke filling each well where fuzz was removed. Serve with warmed butter or mayonaise on side. There is starch in the garlic.