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1
Add lemon juice, butter, cajun seasoning and pepper to chicken broth.
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2
Bring mixture to a boil while preparing artichokes.
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3
Cut stem of artichoke off so that artichoke stands upright.
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4
Snip off pointed ends with scissors.
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5
Cut 1/4 inch of top with sharp knife.
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6
Add to boiling, seasoned chicken broth, cover and simmer.
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7
Cook until the tip of a knife inserted into the bottom center of artichoke goes in easily This will take 40 to 60 minutes depending on the size of the artichokes
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8
Drain artichokes upside down for 2 to 3 minutes.
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9
To eat an artichoke, serve whole, pulling off each leaf individually, dip bottom of leaf in sauce and scrape off soft meaty flesh with your teeth.
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10
When you finish with all the leaves, you get to the heart, which is surrounded by sharp little leaves, pull them off, do not eat pointed tops.
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11
Now you will see a fuzzy covered heart, with a small sharp knife or spoon take the fuzz off and discard, what is left is the delicious heart, cut up and dip in to your sauce!
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12
To prepare in advance, cook and drain as directed, place each artichoke top side up in small bowl.
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13
Refrigerate up to 2 days.
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14
To reheat place artichoke, in it's bowl on a microwave safe plate.
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15
You can use a platter if you have a few.artichokes.
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16
Fill a small microwave safe glass halfway full with water, place on a plate or a platter with the artichokes.
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17
Cover loosely with plastic wrap.
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18
Microwave until hot.
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19
About 1 to 2 minutes for each artichoke, depending on your microwave.and how cold they are.
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20
Serve hot artichokes, 1 per person, with your favorite sauce..
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21
I have included Hollindaise sauce and Spicy Ranch Dio / Dressing, but lemon butter, garlic butter, or just plain melted butter is good.as well!
