BUTTER DIPPING SAUCE FOR ARTICHOKES RECIPES

Steps:

• Fill a large pot with water and bring to a boil.
• Quarter one of the lemons and add to the pot of boiling water.
• Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
• Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
• Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
• Stir the garlic paste into the ramekins of butter.
• Squeeze the juice from the remaining lemon into the ramekins.
• To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
• Enjoy!

Steps:

• Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
• Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
• To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.