Artichokes with butter lemon-zest sauce and garlic chips

I grew up eating artichokes, my dad always made them and they're a favorite of mine. My dad always served them with just straight mayo, but I wanted to try to make it a little different.

Here's how it went:

Steam two artichokes for an hour. You'll know they're done by the way the leaf tears off, it should just peel off easy. Add lemon juice to the water so the color of the artichoke doesn't change color.

Dipping Sauce:

Cut garlic into "chips" then add it to a sauce pan and heat with with olive oil until the chips turn a nice brown color. Remove chips to a paper towel so the oil can absorb. Save oil. Then take another little sauce pan and heat butter up (I prefer light butter, but you can use a full stick of unsalted butter if you like). Stir until butter melts and add oil from the garlic chips. Once all mixed, pour the sauce directly onto the cut in half artichoke. Finish by adding the garlic chips and sprinkle parmesan cheese.

You can also serve with a salad. Tonight I made a vegetarian light Waldorf salad (by light I mean I didn't use the usual mayo dressing) and candied pecans. So easy to make and super yummy.