Method

1. Wash artichokes; trim stems and remove loose outer leaves.
2. Cut off 1 inch of tops; snip off sharp leaf tips.
3. Brush cut edges with lemon juice.
4. In a large kettle cook artichokes, covered, in 2 inches of boiling salted water for 20-30 minutes. Drain.
5. Chill thoroughly.
6. For relish: Peel tomatoes and coarsely chop.
7. Combine tomatoes, green pepper, cucumber, onion, oil, lemon juice, mustard, garlic, pepper sauce, 1/4 tsp.salt, and 1/8 tsp. pepper.
8. Cover and chill for several hours, stirring occasionally.
9. To serve, pull leaves off one artichoke; remove choke. Chop artichoke heart and stem. Stir into relish.
10. Remove center leaves and choke of remaining artichoke to form cup; fill with relish. Place on platter.
11. Arrange leaves around the artichoke cup.
12. Spoon relish onto base of each leaf