Instructions: Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissor. Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly, and chill in a covered container in the refrigerator.

Whisk the sauce ingredients together and chill until ready to use.

Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges.

Note: Artichokes can be successfully
cooked in a microwave oven. Place the trimmed artichokes in a microwave-safe dish and cover with plastic wrap or a domed lid. Cook for 12 to 15 minutes, or until tender.

Serves 6

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