Artichokes With Lemon Butter
|Lemon juice||1 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Lemon butter||1 Tablespoon|
Wash artichokes thoroughly.
Cut about 1 inch from the top of each artichoke with a very sharp knife to remove main prickly section.
Trim tips from remaining leaves with kitchen shears.
Pull off loose leaves around the bottom and trim stem slightly.
Dip trimmed sections into lemon juice immediately to keep from darkening.
Fill a 5-qt. kettle with boiling water.
Drop in the prepared artichokes.
Add salt, bay leaf, lemon slices, salad oil and peppercorns.
Cover, bring back to a boil, and boil until a leaf can be pulled easily from the stalk or the stem is fork-tender (for artichokes 2 3/4 to 3 3/4 inches in diameter, this will take 20 to 25 minutes).
Lift artichokes out of water and turn upside-down to drain well.
Cut off stems at base so artichokes will sit evenly.
Serve hot, 1 per person, with a small dish of lemon butter.
(To eat, the petals are pulled off one by one and the base of each is dipped in sauce.
Then the meaty base is pulled off between the teeth.
Rest of leaf is discarded.
When outer leaves have been eaten, the fuzzy choke at the centre is lifted off and discarded and the best part is left to be eaten with a knife and fork and more sauce.)