Preparation:

1. Cut off the end of the artichoke stalks, leaving about 1/2 inch from bulb. 2. Place artichokes in a large soup pot, and fill within 1/2 inch of top with cold water. Boil at high heat for about 45 minutes. Artichokes are done when the lower end of the outer leaves are tender and may be removed by pulling between the teeth. 3. Meanwhile, prepare a sauce by mixing well the olive oil, lemon juice and salt in a bowl. Divide mixture into 4 dessert bowls. Serve the artichoke whole to each diner on a small plate. As they peel the leaves, they are dipped in the sauce and the tender part of the leaf is drawn between the teeth to remove it. When the core or choke of the artichoke is reached, remove it by cutting around with a knife, and what is left is the heart which can be eaten in the same sauce.
Per Serving: 185 Calories (59.5% from fat); 14g Fat (2g Sat, 10g Mono, 1g Poly); 5g Protein; 17g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 388mg Sodium.  Food Exchanges: 2 1/2 Vegetable; 2 1/2 Fat.