Fresh Artichokes

Preparing artichokes takes some work, but they’re good served with an avocado salad and poached salmon.

Serves 4

Ingredients:

• 2 large fresh artichokes
• 6 cups hot water
• 1 lemon
• ¼ cup butter, melted
• Optional: ¼ teaspoon seasoned salt

1. Rinse the artichokes under cool running water. Use a sharp knife to slice about an inch off the top of each artichoke; cut off the stem near the base. Use kitchen shears to trim about ½ inch off the top of each leaf. Use the knife to cut each artichoke in half vertically. Use a spoon or melon baller to scoop out and discard the fuzzy center, or choke.
2. Place the artichoke halves in the slow cooker. Pour in the hot water. Cut 4 thin slices from the center of the lemon and add to the slow cooker; reserve the remaining lemon. Cover and cook on high for 4 hours or until the artichoke heart is tender when pierced with a knife. Use a slotted spoon to remove the artichoke halves from the slow cooker.
3. To prepare the butter sauce, add the melted butter to a bowl. Add the juice from the reserved portions of the lemon. Stir in seasoned salt if desired. Evenly drizzle over the artichoke halves. Serve immediately.