Buttery Artichoke Heart

Directions

1Fill a large pot with water and bring to a boil.

2Half one of the lemons and add to the pot of boiling water.

3Cut the stems and top inch off from the leaves (optional).

4You can also use scissors to cut the pointed tips off the leaves.

5Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves off.

6Fill individual ramekins with 1 tbsp of butter or coconut oil and melt in microwave or in a small saucepan.

7Squeeze the juice from the remaining lemon into the ramekins.

8Serve artichokes in one dish and dipping sauce next to it. Pull the leaves off the artichoke, dip and pop in your mouth. You'll want to scrape the 'meat' off the leaf with your teeth.

9When you get down to the 'hair', scrape or cut that out and you'll be left with the heart of the artichoke (the best part!)

10Dip that in your buttery sauce and enjoy.