stems of the artichokes to about 2 inches.
Bring 4 quarts of water
to a boil in a large pot .
Halve 3 lemons and squeeze juice into
Add lemon halves, coriander seeds and salt.
Place artichokes in the cooking liquid, and cover with a heavy
plate to keep them from floating.
Boil 15 minutes, until a paring
knife, inserted where the stem meets the bottom, comes out easily.
In a small bowl, melt butter in a microwave or saucepan.
Mix in juice of remaining lemon, salt and pepper.
Serve each person one whole artichoke, accompanied by a ramekin
of butter sauce and a large bowl for discarded leaves.
Note: To eat an artichoke, start by pulling off the leaves one by
one. Dip the bottoms of the outer leaves in butter and eat the
tender parts only. The tender inner leaves are fully edible.
In the center is a hair-like choke: scoop it out with a spoon and
discard. At the bottom is the meaty heart which should be eaten
with a knife and fork.