Directions

1. Wash artichokes; trim stems and remove loose outer leaves.

2. Cut off 1 inch from the top; snip off the sharp leaf tips.

3. Brush the cut leaves with lemon juice. 

4. In a large saucepan or stock pot bring a large amount of water to boil by turning on to sear (this is the fastest way to bring water to boil).
5. Add salt and artichokes to boiling water.
6. Reduce heat to medium.
7. Simmer covered for 20-25 minutes or until leaves pull out easily.
8. Drain artichokes upside down on paper towels.
9. Melt butter, on medium-low and stir in herb and 1 tablespoon lemon juice.
10. Transfer butter sauce to bowl and dip artichokes leaves in butter.