Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job
Prep:5 mins
Serves 4
2 lemons, 1 halved and 1 juiced4 globe artichokes200g butter, chilled1glass dry white wine (about 100ml/3½fl oz)25g parmesan (or vegetarian alternative)
STEP 1Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.STEP 2Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.STEP 3To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.
