Boiled artichokes with lemon butter and whole grain mustard sauce

Bring a pot of water to a boil on the stove and season it generously with salt, to taste like sea water.

Cut off any hardened stem from the artichokes.

Add the artichokes to the boiling water, cover and cook about 20 to 30 minutes depending on size and freshness; homegrown ones took about 15.

Test by leaf resistance from 10 to 15 minutes in and every five minutes after: if pulling a leaf lifts the artichoke, it is not ready; the leaf should pull right off.

When the leaves fall off the stem, take the artichokes off the heat.

In a small pot on medium heat, add the butter, chopped garlic, rosemary, whole-grain mustard, salt and pepper, then a good squeeze of lemon juice and optionally sliced lemon zest.

Split the artichokes lengthwise; optionally put them on a really hot grill.

Plate and cover with the garlic butter mustard sauce.