| 1. |
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add salt and three to four inches boiling water. |
| 2. |
Cover and boil gently 45 to 60 minutes or until base can be pierced easily with fork. |
| 3. |
Turn artichokes upside down to drain and cool for ten minutes. |
| 4. |
Mince garlic and add to saucepan along with butter. Heat until melted. |
| 5. |
To eat, pluck leaves and dip in butter, eating "the meat" off the leaf. Work your way to the center, or heart. |
| 6. |
Take a fork and scrape off the prickles, then slice up heart and dip in butter or save it, if you can resist, to slice up for salads the next day. |
