ARTICHOKES WITH BUTTER SAUCE
4 tbsp. butter
1 tbsp. lemon juice
1/3 cup dry white wine
Place the artichokes, dripping wet, into your Platinum 3-quart saucepan and add 1/3 cup of wine to the pan. Cover them and heat over a medium heat until the visio-knob reaches 60. Then reduce your heat to low and cook for 40 minutes, or until the leaves are tender and can be easily removed. For the Sauce: In a separate Platinum saucepan, melt the butter, and combine the lemon and garlic salt to taste.
Serve hot. Pull off each leaf, dip in butter and scrape the tender part with your teeth.