A delightful dish featuring tender artichokes infused with the flavors of garlic, lemon, and butter.
Trim the stems of the artichokes and cut off the top third of each artichoke.
Use a serrated knife for easier cutting.
Rub the cut surfaces with lemon to prevent browning.
Squeeze the lemon juice directly onto the cuts for even coverage.
Cut each artichoke in half lengthwise and remove the choke and inner leaves.
A spoon works well to scoop out the choke.
Melt the butter in a large sauté pan over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the garlic and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Place the artichoke halves cut side down in the pan and cook until lightly browned.
Arrange the artichokes evenly for consistent browning.
Add the white wine and water, then cover the pan and simmer until the artichokes are tender.
Check occasionally to ensure there's enough liquid in the pan.
Serve the artichokes warm with the remaining butter as a dipping sauce.
Add a dash of hot sauce to the butter for extra flavor.
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