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1
In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
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2
Place the artichokes on a cutting board.
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3
With a sharp chef's knife, trim the stem ends off until the bottom is flat.
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4
This way, the artichokes can sit upright.
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5
Cut the top third from each artichoke and discard.
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6
With kitchen scissors, cut the pointed tip from each of the remaining outer leaves.
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7
Discard.
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8
Rub the cut areas with the lemon halves.
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9
Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
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10
Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water.
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11
Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water.
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12
This is a bit tricky.
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13
Be sure to have an adult help with this.
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14
Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes.
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15
With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
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16
With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink.
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17
With tongs, turn each artichoke upside down and place in the colander.
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18
Let drain, inverted, until cool enough to handle.
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19
To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
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20
Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
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21
Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
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22
Serve the artichokes either warm or cold.
