Artichokes With Lemon-Butter
- 4 whole artichokes (preferably pointed-leaf, not globe artichokes)
- 4 lemons divided
- 2 tablespoons whole coriander seeds
- 2 tablespoons salt
- 1 stick salted butter cut 8 pieces
Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of water to a boil in a large saucepot. Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds, and salt; cook 5 minutes.
Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily.
In a small bowl, melt butter in a microwave. Mix in juice of remaining lemon.
Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves.
This recipe yields 4 servings.
Carbohydrates: 13.5 grams
Net Carbs: 6.5 grams
Fiber: 7 grams
Protein: 4 grams
Fat: 28.5 grams