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.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)