12 young artichoke hearts
Juice of 2 lemons
1/4 c. olive oil
1 tsp. sugar
Salt, freshly ground black pepper

In large stainless steel or enameled pot, place artichoke hearts, lemon juice, oil, sugar, enough water to cover and 1 teaspoon salt. Bring to boil, reduce heat, cover and simmer 20 minutes, until artichoke hearts are just tender. Cut in halves or quarters. Heat remaining oil in large skillet. Add artichoke hearts and saute, turning to brown lightly. Season to taste with salt and pepper. Serves 10-12.