Ingredients

Melt 1/2 pound unsalted butter in a small enameled saucepan over low heat. Remove from heat and allow to cool slightly. Skim the surface to remove the frothy matter. Spoon the clear butter into a small bowl. Makes about 10-12 tablespoons. Serve warm.
Dip artichoke leaves into the butter, then scrape them between your teeth to get the edible pulp.

Note: lemon juice, garlic, parsley, tarragon, dill, basil and other herbs may be added to the butter for an extra touch of flavor. — California Artichoke Advisory Board

Directions