Artichokes in Butter (Irish)

The artichoke has been grown in Ireland at least since the time of the Norman invasion of the island in the latter part of the twelfth century. Recipe collections from the seventeenth and eighteenth centuries include them, usually under the name "harty choakes" (or "choaks"). They were sometimes baked into pies; in one recipe dating from 1683, the pie includes grapes, dates, and hard-cooked eggs. Darina Allen teaches this simple preparation of the vegetable at her Ballymaloe Cookery School in Shanagarry, County Cork.

2 tsp. sea salt
2 tsp. white wine vinegar
6 artichokes, bases trimmed so that they will sit flat on a plate
¾ cup butter (190 g)
½ lemon, freshly squeezed

To Serve:
melted butter

Bring 5 cups (1.2 L) water to a boil in a large pot over high heat. Add the salt and vinegar, then add the artichokes and return to a boil. Reduce the heat to low and simmer for 25-30 minutes, or until one of the larger leaves pulls away easily from one of the artichokes.

Meanwhile, melt the butter in a small saucepan and stir in the lemon juice, freshly squeezed.

Serve the artichokes on heated plates with melted butter for dipping in small bowls on the side.

Makes 6 servings.