Artichoke w/Lemon Rosemary Butter Sauce

The holidays are hectic.  If you don't believe me, go to Youtube and search for, "black friday mayhem."  

And sometimes you have the added bonus of regular life stress piling on top of holiday life stress.  And when that happens, even though you're supposed to be baking cookies, and roasting chestnuts, all you really want to do is order pizza 7 days a week.  

Well, Austin and I are going through one of those times.  Times where if we eat dinner, it's usually a quesadilla with only cheese and salsa.  Maybe nachos.  Again only cheese and salsa.  

So to mix it up, I made an artichoke the other night.  I served it as if it was an entree.  That was the whole thing.  We shared one plate and without really any prep, dinner was done.  If you aren't quite ready to make a single vegetable into a meal, you could serve this as an appetizer.  That'd be classy.

ARTICHOKE w/LEMON ROSEMARY BUTTER SAUCE

1 artichoke

1 stick butter

1 Tbsp. lemon juice

1/2 tsp. dried rosemary, chopped

1.  Cut off stem and tips of artichoke leaves.  Place artichoke in 3 inches of water.  Cover and gently boil for 25-40 minutes, until leaves pull off easily.

2.  Melt butter.  Stir in lemon juice and rosemary.

3.  Dip artichoke petals into butter mixture and pull the meat out between your teeth.

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