Braised Artichokes

by Mark Bittman for the New York Times

All the artichokes from you box
4 tablespoons butter
1 cup chicken or vegetable stock
salt
pepper
zest and juice of one lemon

Cut each of the artichokes in half, remove the tough outer leaves and any choke that you find (ours shouldn’t have much), and trim the bottom 1/2-inch off of the stem.  Put 3 tablespoons of butter in a large, deep skillet over medium high heat.  When the foam subsides, add the artichokes, cut side down.  Cook until lightly browned, about 5 minutes.  Add the stock, bring to a boil, and cover.  Turn down the heat to medium low.  Cook for about 20 minutes, or until tender.  If you start to run out of stock, add a bit more stock or water.  When the artichokes are tender, sprinkle with salt and pepper to taste, and transfer to a serving platter.  Raise the heat to medium high and cook, stirring occasionally, until the liquid is reduced to a sauce.  Stir in the lemon zest and juice and remaining tablespoon of butter.  Taste and adjust the salt and pepper as needed.  Drizzle the artichokes with the sauce.