Artichokes with Lemon Butter

Ingredients

• 2 globe artichokes
• 1 stick unsalted butter, cut into 8 pieces and chilled
• Juice of two lemons to make 1/4 cup
• 1/8 teaspoon salt
• Pinch of white pepper, optional

Directions

1. Fill a large pot with salted water and bring it to a boil. While it heats, get the artichokes ready: set each one on its side and slice away about an inch from the top, pull off the little leaves around the base, and trim the stem so only about an inch remains. You can also bend the stem until it snaps naturally, the way asparagus does.
2. Use scissors to clip the tips from the leaves all the way around each artichoke, so there are no prickly points left. Rinse the artichokes thoroughly under cold water.
3. Add the artichokes to the boiling water and cook them uncovered for about half an hour. They are ready when a leaf slips out easily and a knife slides into the bottom without much resistance.
4. While the artichokes cook, make the lemon butter. In a small saucepan, gently simmer the lemon juice, salt, and pepper until the mixture has reduced to about one tablespoon. Set the pan over low heat and whisk in the chilled butter pieces one at a time, continuing until the sauce is smooth and creamy.
5. Take the lemon butter off the heat. Just before serving, whisk in 2-3 tablespoons of dribbled hot water to warm and loosen it.
6. Serve the artichokes with the lemon butter for dipping, along with a large bowl for unused stems. The tender part of each leaf is closest to the base, and bottom teeth work especially well for scraping off the flesh.