The elegant artichoke stands on its own as a self-contained snack or appetizer. Few foods offer the Zen-like feeling of methodically savoring them, leaf by leaf, until you reach the buttery, tender prize at the heart. Each part has its own character, from the earthy bits of meat on the outer leaves, to the sweet, wholly edible, purple-tinged inner leaves, to the vegetal bottom. This court bouillon is a standard cooking medium for artichokes.

INGREDIENTS | SERVES 4

• 4 whole artichokes (preferably pointed-leaf, not “globe” artichokes)
• 4 lemons
• 2 tablespoons whole coriander seeds
• 2 tablespoons salt
• 8 ounces salted whole butter

1. Trim the stems of the artichokes to about 2 inches. Bring 5 quarts water to a rapid boil. Halve 3 of the lemons, squeeze them into the boiling water, and toss the squeezed lemon fruits into the water, along with the coriander seeds and salt. Boil 5 minutes.

2. Place the artichokes in the cooking liquid and cover with a heavy plate or other object to keep them from floating. Boil until a paring knife, inserted where the stem meets the bottom, comes out very easily, about 15 minutes. Meanwhile, melt the butter in a microwave for 30 seconds on high, then mix with the juice of the remaining lemon.

3. Serve each person a whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. Eat the artichoke leaf by leaf, starting by dipping them in the butter and nibbling at the tender bits at the bottoms of the outer leaves, gradually reaching fully edible inner leaves. When you reach the hairlike “choke,” scoop it out with a spoon, discard it, and carve the prized “heart” at bottom into pieces for easy consumption.