Ingredients

1/4 C. olive or vegetable oil
6 lemon slices
2 bay leaves
1 clove garlic, split
1 tsp. salt
1/8 tsp. pepper
4 large artichokes (about 3 lb.)
Tarragon Butter:
1/2 C. butter, melted
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. dried tarragon leaves

Cooking Instructions

In a large kettle, combine 3 qt. water with 1/4 C. olive oil, lemon slices, bay leaves, garlic, salt, and pepper; bring to boiling. Meanwhile, trim stalk from base of artichokes; cut a 1″ slice from tops. Remove discolored leaves; sip off spike ends. Wash the artichokes in cold water; drain. Add to boiling mixture. Reduce heat; simmer, covered, for 40 to 50 minutes, or until artichoke bases feel soft. Drain artichokes well. Meanwhile, in a small bowl, mix ingredients for Tarragon Butter until well combined. To serve, place artichoke in a small cup of sauce on individual plates. To eat, pull out leaves, one at a time, and dip in sauce. Discard prickly choke. Serves 4.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)