Butter Braised Artichokes with Cowboy Hollandaise

Instructions

1. Bring 3 quarts of water to a boil over medium-high heat in a large pot. Add lemon juice and salt.
2. Meanwhile, trim stem and top 1/2 inch of artichokes with a sharp knife. Using kitchen scissors, trim the top 1/4 inch of each leaf to remove sharp spikes. Cut artichokes in half lengthwise through the base.
3. Reduce heat to medium. Add cut artichokes to boiling water, cover and simmer 30 to 35 minutes, or until heart is very soft and outer leaves are tender. Remove from water with tongs and allow to drain on a towel, cut side down.
4. Add hollandaise sauce and campfire seasoning to a small saucepan and heat over low heat. Do not boil.
5. Melt butter in a large skillet over medium heat then add artichokes cut side down. Cook 5 to 7 minutes, or until edges of artichokes are nicely toasted and browned.
6. Place artichokes on serving plates and fill cavity with warmed hollandaise. Garnish with fresh chopped parsley and black pepper if desired. Serve immediately.