themethod

1. Place a pot of water on the stove top and bring to a boil.
2. Cut a lemon in half
3. Cut the top of the artichoke off and discard.  Rub the exposed artichoke with lemon.
4. Cut the stem of the artichoke off and discard. Rub the newly exposed area with lemon.
5. Remove any dead leaves and using scissors, cut the pointy ends of the artichoke square.
6. Add 3 Tbsp of salt to the water for each artichoke you are cooking.
7. Stir salt into water until dissolved. Add juice of half a lemon.
8. Add artichoke (s) to water and simmer for 45 minutes.
9. Remove artichoke and allow to cook slightly while you prepare the butter.
10. Place lemon juice, grated garlic, water and cold butter to a pan.  Allow the butter to melt over medium heat while you keep the pan moving.
11. Once butter is melted and warmed through set aside until ready to use.
12. Gently pull back the leaves exposing the choke in the centre.  Remove the choke  – a fibrous ball that sits over top of the heart.
13. Drizzle the warm butter over the choke and the leaves of the artichoke and dust with Parmesan cheese.
14. To eat, pluck a leaf kissed by the garlic butter, pull the flesh of the artichoke off the inner end of the leaf and discard.  The heart is at the centre and is fully edible.