|Lemon juice||1⁄2 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Melted butter||1 Cup (16 tbs)|
Wash each artichoke; trim off the base.
Cut about a 1 inch slice off the top.
Using scissors, cut about 1/4 inch from the tip of each leaf.
Separate leaves and scoop out the hairy white choke with a spoon.
Finally, rub the artichokes with lemon juice and place in slow cooker.
Add water and salt, cover, and cook on low about 5 hours.Serve with small bowls of melted butter.
Only the lower thick parts of the leaves and the artichoke hearts are edible.