4 whole artichokes (preferably pointed-leaf, not globe artichokes)
4 lemons
2 tablespoons whole coriander seeds
2 tablespoons salt
1 stick unsalted butter
salt and pepper to taste
Trim the 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 water. 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.
