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1. Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the sharp leaf tips (see photo, right). Brush the cut edges with a little lemon juice. In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until a leaf pulls out easily. Drain artichokes upside down on paper towels.
2. Meanwhile, for herb butter sauce, melt butter. Stir in the 1 tablespoon lemon juice and the desired herb. Turn artichokes right side up; serve with the butter sauce.*
3. Makes 2 servings