Fresh squeezed lemon
1/4 to 1/2 cup melted butter
1 additional tablespoon of lemon juice
1 teaspoon of fresh, or, 1/4 teaspoon of dried herbs of choice. Choices can include dill, tarragon, oregano or dried Herbs de Provence
Rinse artichokes. Cut the stem off the artichokes leaving 1/2 to 1 inch. With a sharp knife, slice the top of the artichoke off. Slice off about 1 to 1 1/4 inches of the top. Remove any tough outer leaves from the stem area.
With kitchen shears, snip the pointed tops of the individual leaves off. This is easy. Slip the shears under one of the leaves and just work your way around the artichoke. You can also do the leaf tips individual but this can be time consuming. Rub lemon juice around the snipped leaves.
There are many ways to cook the artichokes, including in the microwave. For this recipe, we are going to boil them. Bring a large pot of salted water to a boil. Add the artichokes and the stems which you had removed. Bring back to a boil and reduce heat. Cover and simmer for about 30 minutes. Artichokes are done when leaves pull off easily.
While the artichokes are boiling, prepare the herbed butter dipping sauce. Stir the selected herbs into the melted butter and warm. Stir in the 1 tablespoon of lemon juice.
Drain the artichokes when finished. I use a collander and place the artichokes upside down in it. You can use paper towels if you do not have a colander.
Turn artichokes right side up and place in a decorative soup bowl. Serve with the herbed butter dipping sauce.