Butter-steamed Artichoke Hearts
the ones that are too small to steam and eat with mayonnaise.
Next, pull off tough outer leaves of small artichokes. Keep going until you've reached the center, where the leaves are soft and pliable.
With sharp knife, cut off top half of artichoke and discard. Trim off stems, and cut each artichoke into quarters, lengthwise.
This concludes the time-consuming portion of our program; the rest is a matter of melting 2 T. butter over medium-high heat in a 10-inch skillet that has a lid. As butter is just starting to brown,
pour in 1/2 c. water, cover and cook for 10 minutes, stirring occasionally. If water evaporates before the time is up, add a bit more so you don't fry the bottom of your pan. When done, the base of the hearts should be tender when poked with a fork. Season with sea salt and pop into your mouth. Mmmm mmmm good.
The recipe is from this book, by the way, which instructs that you can use frozen artichoke hearts, thawed, if you don't have fresh. I have never tried that, though.