Monday, June 23, 2008

Globe Artichokes With Lemon Butter

Cut the stems off each artichoke then trim a good couple of inches from the top. If you like, trim the tip of each remaining leaf with a pair of scissors. Pull a few leaves out from the centre then using a teaspoon, scrape out all of the choke from the heart, removing the central leaves as you go. Rinse well. Add the artichokes and a quartered lemon to a large pan of salted water and boil for 30 minutes or so until the heart feels tender when pricked with a skewer. Remove from the water and leave to cool a little. Melt together a good lump of butter with the pared rind and juice of a small lemon. Pour over and into the hollow of the artichokes. Best warm.

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