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Artichokes with Lemon
Put parsley, garlic bay leaves, wine and halved lemon in a large, wide pot. Add 2 quarts water and bring to simmer. Season with salt and pepper. Wash artichokes under cold water. Using paring knife, trim bottom end of each stem and shave stem down to expose tender, light green leaves in the center. Slice off about 1 inch from the top of artichokes with a large knife. Slide artichokes into the simmering broth. Then cover pan and simmer over medium-low heat until there is no resistance when the knife is inserted into the base of each artichoke. Remove artichokes from poaching liquid with tongs. Using a spoon, carefully spoon out hairy choke from center of each and discard.
