- 5 medium artichokes
- 5 TBS. unsalted butter
- 1 tsp. white wine vinegar OR lemon juice
- salt and pepper to taste.
For the artichokes
Leave the stems attached. Snap off the outer leaves until you reach the pale inner core of leaves, cut it off. Lay each artichoke on its side and cut lengthwise into quarters through the stem. Using a sharp spoon, scrape the fuzzy choke. Peel the dark green skin off the stem quarters. Steam or simmer in water (Enough to cover) until soft, about 10 minutes.
For the Brown Butter Sauce
Melt butter in a sauce pan until it becomes light brown, stirring often. When the butter begins to foam, remove from the heat and add the vinegar OR lemon juice, salt and pepper.