- 2 fresh artichokes (small in size, fresh and tightly closed)
- 1 lemon, cut into wedges
- ¼ cup salted butter
- 1 teaspoon herbs de Provence
- 1 tablespoon balsamic vinegar
To prepare artichokes, use a sharp knife to cut off sharp points (about ½ inch) at the top of the vegetable.
Use knife to cut the base of the artichoke, then, with kitchen shears, snip off the sharp points on each leaf.
Rub all cut edges with lemon to prevent browning.
Add 1 to 2 inches water and remaining juice squeezed from lemons to a pot, and place artichokes in a steamer basket above, leaves facing down.
Bring to a boil and steam for 20-30 minutes, or until a leaf pulls easily from artichoke.
Serve warm or at room temperature, with additional lemon wedges and balsamic herb butter sauce for dipping.
For balsamic herb butter sauce:
Melt together butter, herbs and vinegar and stir for 3 minutes to fully combine.