Ingredients

　　1 large artichoke

　　1 lemon wedge

　　2 cups water

　　1/2 cup olive oil

　　1/2 teaspoon garlic salt

　　1 tablespoon fresh lemon juice

　　3 large cloves garlic, finely chopped

　　Cut the stem of the artichoke flush with the base. If you choose, clip the sharp point at the end of each leaf with scissors. Cut in half lengthwise and remove the fuzzy chokes with a spoon or the tip of a knife. Rub the cut sides with the lemon wedge. Place in a medium saucepan and add the water. Bring to a boil. Cover, reduce the heat to medium-low to maintain a slow boil, and cook until the tip of a knife easily pierces the stem end and the large center leaves pull off readily, 25 to 30 minutes. In a small bowl, combine the oil, garlic salt, lemon juice, and garlic. Stir well to make a dip. Drain the artichoke, and serve with the dip on the side.

　　Cooks' Note

　　Artichokes are a good source of folate, magnesium, vitamin C, and dietary fiber, especially when you also eat a portion of the leaves. To eat an artichoke, just pull off individual leaves, dip them in the sauce, and scrape the tender meat from the bottom half of the leaf with your teeth. And don’t forget the heart, which many consider the best part.

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