I serve steamed artichokes with Lemon Butter, which you make by reducing the juice of 1 lemon over low heat for a few minutes, and then adding 3/4 stick of butter (I know, I know…) cut into pieces. Allow to melt, and pour directly into a little serving dish like the one you see here, which I bought in Chinatown years ago.
I prepare the melted butter about fifteen minutes before I’m planning on serving it, because I like it to thicken just a little (so more grabs onto the artichoke leaves when you dip them).
