Steamed Artichokes with Dipping Sauces

Description
The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with their teeth Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart. We prefer the melted butter versions for warm artichokes and the vinaigrette sauces for serving chilled.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Original recipe
 * Makes 8 appetizer servings

Ingredients

 * 4 large globe artichokes
 * 1 lemon, halved
 * 1 teaspoon sea salt

Lemon butter sauce

 * 1 cup (2 sticks) melted unsalted butter
 * ½ teaspoon lemon zest
 * 1 tablespoon lemon juice
 * sea salt, to taste
 * ground pepper, to taste

Directions

 * 1) With a large knife, cut stems off artichokes so they sit flat on the plate.
 * 2) While working with one artichoke, place others in a large bowl of water and the lemon juice.
 * 3) This will prevent the artichokes from discoloring.
 * 4) Cut off top ⅓ of artichoke.
 * 5) Clip points off remaining bottom outer leaves.
 * 6) Repeat with remaining artichokes.
 * 7) In a large pot, place 1 – 2 inches of water in the bottom with sea salt and steam artichokes for 20 – 30 minutes (depending on their size) until one of the leaves pulls out easily.
 * 8) Drain and serve upright with lemon butter sauce or chill and serve with a vinaigrette or flavored mayonnaise (such as Balsamic Vinaigrette, Dijon Vinaigrette or Tarragon Mayonnaise)

Lemon butter sauce

 * 1) Whisk together all sauce ingredients and serve in small dipping bowls.

Nutritional information
Per serving (57g-wt.):
 * 210 calories (200 from fat) | 23g total fat | 14g saturated fat | 2g dietary fiber | 1g protein | 3g carbohydrate | 60mg cholesterol | 470mg sodium