ARTICHOKES WITH BUTTER SAUCES

4 medium artichokes
Lemon juice
FOR THE LEMON OR LIME BUTTER SAUCE:
3/4 cup Land O Lakes Sweet Cream Butter
3 tbsp. chopped fresh parsley
2 tbsp. lemon juice (or lime juice)

Wash, trim stems and remove bruised outer leaves of artichokes. Cut off 1-inch of tops and cut off sharp leaf tips. Brush cut edges with lemon juice.

In 5-qt. Dutch oven bring 3 quarts water to a boil; add artichokes. Cover; cook over low heat, until leaf pulls out easily from artichoke (20 to 30 minutes). Remove artichokes; drain upside down on a wire rack.

Meanwhile, in 1-quart saucepan melt butter. Stir in remaining ingredients for desired sauce. Cook, uncovered, over medium heat, stirring occasionally, until heated through (1 to 2 minutes). Serve warm artichokes with a small cup of butter sauce.

MICROWAVE DIRECTIONS:
Trim artichokes as directed above. Rinse artichokes with water; shake off excess. Brush cut edges with lemon juice. Wrap each artichoke in plastic wrap. Cook on high, rearranging artichokes after 1/2 the time, until leaf pulls out easily from artichoke (10 to 12 minutes.). Let stand 3 minutes. While artichokes are standing, melt butter in 4 cups glass measuring cup on high, stirring after 1/2 the time (1 1/2 to 2 minutes.). Stir in remaining ingredients for desired sauce. Cover; cook on high until heated through (30 to 60 sec.). Serve as directed above.

TO MAKE AHEAD:
Wrap cooked artichokes in plastic wrap and store in refrigerator for up to 24 hours. To reheat, unwrap artichokes, place in 8-inch square baking dish. Pour 1/2 cup water into baking dish.

TO REHEAT IN OVEN: Heat oven to 350 degrees F. Loosely cover dish with aluminum foil. Bake for 20 to 25 minutes or until artichokes are heated through.

TO REHEAT IN MICROWAVE: Cover dish with plastic wrap. Cook on high, rotating dish after 1/2 the time, until artichokes are heated through (5 to 7 minutes). Let stand 1 minute.

Makes 4 servings (about 1 cup sauce)
From: Recipelink.com
Source: Land O Lakes Vegetable Cookbook, 1980's