Directions

1. 1. Wash artichokes, trim stems and remove loose outer leaves.
2. 2. Cut off 1 inch from each top, snip off the sharp leaf tips.
3. 3. Brush the cut edges with a little lemon juice.
4. 4. In a large saucepan or pot bring a large amount of lightly salted water to boiling.
5. 5. Add artichokes and return to boiling. Reduce heat and simmer, covered, for 20 to 30 minutes or till a leaf pulls out easily.
6. 6. Drain artichokes upside down on paper towels.
7. 7. Meanwhile, for butter sauce, melt butter or margarine. Stir in the desired herb and the 1 tablespoon lemon juice.
8. 8. Turn artichokes right side up and serve with the butter sauce.
9. 9. Makes 2 servings.
10. 10. Note: To eat artichokes, pull off one leaf at a time and dip base of leaf into sauce. Turn leaf upside down and draw it through your teeth, scraping off only tender flesh at base of leaf. Discard remainder of leaf. Continue removing leaves until the fuzzy choke appears. Remove the choke by scooping it out with a spoon; discard choke. If you have trouble getting the choke out with a spoon, try loosening it with a grapefruit knife and then pulling it out with the spoon. Eat the remaining heart with a fork, dipping each piece into the sauce.