Artichokes with Garlic Butter
Whole Artichokes (1 per person)
1 Clove Garlic, Minced
In an extra Large pot, Fill 3/4 of the way with Water. Bring to a Boil.
Snip the sharp ends off of the Artichoke leaves with kitchen shears.
Add Straight to the boiling water. Squeeze the juice of the 1/2 lemon into the water and place the lemon in as well.
Boil for 40 Minutes Covered.
Melt the Butter and stir in the minced Garlic.
To Eat: Take the outer leaves off one by one and hold like you would a potato chip. You should be able to see the edible part pretty clearly. It's lighter in color and at the base of the leaf where it was attached to the heart. Dip it into the Butter and gently scrape the tender Part off of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it and pulling the leaf outwards. Discard the rest of the leaf. Once you get to the Translucent/purple leaves, Remove them. You will come to a hairy looking center. Remove the "choke"/hair with a fork. Then you will have the Heart!
The heart of the artichoke is the most prized portion and often the only part some people eat. Cut in to bite size pieces, dip into the butter and Enjoy.