Artichokes with Light Lemon Dipping Sauce
Artichokes are perhaps the most sensuous of vegetables - always eaten with the fingers. Cooking them with lemon slices preserves their color.
SAUCE: In a medium bow, whisk together all the sauce ingredients. Let sit at room temperature. ARTICHOKES: Trim the bases of the artichokes so that they stand upright. Using kitchen shears, clip the points from the artichoke leaves. Bring a pot of water to boil; add the artichokes and lemon. Boil, Uncovered, until tender, about 25 minutes. Drain well. To serve, center each artichoke on a small plate. Spoon the sauce onto its cavity or into a small bowl for dipping.