How to Cook and Eat an Artichoke

Step 3 Make sauce

While the artichokes are steaming, make some sauce.

Melted butter is traditional, sometimes with lemon and/or garlic.

I prefer something a lighter lemon vinaigrette, which looks/tastes much like lemon/garlic butter:

1 large lemon, juiced
extra virgin olive oil, equal to lemon juice volume
fresh grated garlic (I use lots; do this to your taste)
dab fresh mustard as an emulsifier
dash salt/pepper to taste

Whisk the ingredients together; you'll end up with a gorgeous buttery-looking emulsion. Drop a few tablespoons into individual ramekins to avoid cross-contamination.