Preparation Time

30 minutes

Ingredients

• 4 large artichokes
• 1 lemon
• 1 stick butter (for lemon butter sauce)
• 1 cup mayonaisse (for curry sauce)
• curry powder, to taste (for curry sauce)
• worcestershire sauce, to taste (for curry sauce)

Directions

• using a sharp knife, cut the stems of the artichokes to the base and trim about 1/2-inch of the top off. Using cooking sheers, snip the tips of the leaves off.
• boil the artichokes in water with sliced lemon wheels until leaves break off easily - about 25 minutes.
• remove from water and drain well - I turn them upside down and let them drain for 15 minutes or so
• while artichokes are cooling, prepare dipping sauce.
• for lemon butter:
  • melt butter in saucepan or microwave.
  • squeeze a little fresh lemon in the melted butter, then pour in 4 individual ramikens
• for curry sauce:
  • mix mayonaisse, curry powder and worcestershire sauce in a small bowl. Divide sauce among 4 ramikens.
• serve artichokes upside down in bowls.
• peal off leaves, dip soft part in butter or sauce and enjoy!