{\rtf1\ansi\deff0\deftab720{\fonttbl{\f0\fnil MS Sans Serif;}{\f1\fnil\fcharset2 Symbol;}{\f2\fswiss\fprq2 System;}{\f3\fswiss\fprq2 MS Sans Serif;}{\f4\fmodern\fprq2 MS Sans Serif;}} {\colortbl\red0\green0\blue0;} \deflang2057\pard\plain\f3\fs24\cf0\b Carciofi alla Borghese \par \plain\f4\fs17\cf0 \par \plain\f3\fs17\cf0\i 1 clove garlic, crushed \par 1 tablespoon lemon juice \par 4 tablespoons olive oil \par salt and pepper \par 1 bay leaf \par 16 cooked artichoke hearts \par 1 tablespoon chopped parsley \par \plain\f4\fs17\cf0 \par Beat together the garlic, lemon juice, oil and salt and pepper to taste in a bowl. Add the bay leaf and artichoke hearts and stir gently. Cover and chill for about 2 hours, stirring occasionally. Discard the bay leaf. Divide the artichokes between individual dishes, spoon over the dressing and sprinkle with parsley. \par }