Preparing artichokes takes some work, but they're good served with an avocado salad and poached salmon.

1. Rinse the artichokes under cool running water. Use a sharp knife to slice about an inch off the top of each artichoke; cut off the stem near the base. Use kitchen shears to trim about ½ inch off the top of each leaf.

2. Use the knife to cut each artichoke in half vertically. Use a spoon or melon baller to scoop out and discard the fuzzy center, or choke.

3. Place the artichoke halves in the slow cooker. Pour in the hot water. Cut 4 thin slices from the center of the lemon and add to the slow cooker; reserve the remaining lemon.

4. Cover and cook on high for 4 hours or until the artichoke heart is tender when pierced with a knife. Use a slotted spoon to remove the artichoke halves from the slow cooker.

5. To prepare the butter sauce, add the melted butter to a bowl. Add the juice from the reserved portions of the lemon. Stir in seasoned salt if desired. Evenly drizzle over the artichoke halves. Serve immediately.