Artichokes Rhoadesian - cooking recipe

Ingredients

2 to 4 artichokes
3 Tbsp. lemon juice
1 Tbsp. salt
2 to 3 celery stalks with leaves, chopped and crushed
2 Tbsp. olive oil or corn oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. tarragon vinegar
2 bay leaves, broken into small pieces
1/2 onion, minced
1 tsp. garlic, minced

Preparation

Rinse artichokes thoroughly in running cold water; drain on paper towel.
Snap off small bottom leaves, slice off stem and immediately dip into 3 tablespoons of lemon juice to prevent discoloration.
Trim the thorn tip off each leaf (about 1/2-inch) and slice off top of artichoke to eliminate thorns on leaves not easily trimmed.
Dip and roll in lemon juice.