Artichokes with Lemon Butter

The elegant artichoke stands on its own as a snack or a drink independently. Each part has its own character, of the pieces of land, the meat in the outer leaves of dense heart at the bottom. Enjoy this recipe that takes advantage of the versatility of the artichoke hid.

four whole artichokes (preferably pointed leaves, not artichokes)

four lemons, divided

two tablespoons whole coriander seeds

two tablespoons salt

one stick of salted butter, cut into eight pieces

instructions:

Cut artichoke stems to about two inches. Bring four quarts of water to boil in a large saucepan. Halve three limes and squeeze the juice into the water. Add the lemon halves cilantro, salt and cook for five minutes.

Artichokes place in the cooking liquid, and covered with a thick plate to avoid floating. Boil 15 minutes, until a knife inserted into the stem reaches the bottom, remove easily.

In a small bowl, melt butter in microwave. Mix the remaining lemon juice.

Serve each person a whole artichoke, accompanied with a dish of butter sauce and a big bowl of leaf waste. (See Tip)

Tip: To eat an artichoke, start pulling the leaves one by one. Dive into the bottom of the outer leaves of butter and only eat the soft parts.

The young leaves are completely edible interior. In the center is a similar hair boot: remove with a spoon and discard. On the ground floor is the heart of meat should be eaten with knife and fork.

Servings: four

Carbohydrates: 13.5 grams

Net Carbs: 6.5 grams

Fiber: seven grams

Protein: four g
                                          
Fat: 28.5 grams

Calories: 315