Prep Time: 12 mins Cooking Time: 30 to 40 mins

Ingredients:
2 large artichokes
1 meyer lemon
1 teaspoon dijon mustard
8 tablespoons olive oil
salt & pepper

Prepare artichokes by peeling away excess leaves at the base and then cutting off about 1/2 inch at the top of the artichoke. (You may also need to trim the base if it is long like the one pictured.) Pour an inch of water in to a steamer pot and let it boil. Place artichokes into a steamer. Steam covered for 20 to 25 minutes until soft. Meanwhile, squeeze lemon into a small bowl. Add mustard and olive oil. Whisk until well combined. Crack in some fresh pepper and a dash of salt. Whisk some more and set aside. When done, remove artichokes from steamer and place on paper towel to get rid of excess water. Cut both artichokes in half length-wise. Carefully remove the inner most leaves of the artichoke and scrape off the fuzz with a butter knife. When all artichokes are clean, spoon lemony mixture into the center of each choke and drizzle in-between the leaves. Place artichokes on a cookie sheet with the center facing up and broil for 10 to 12 minutes or until they are starting to brown. Serves 4.