2 fresh artichokes
4 limes, peeled
1 green bell pepper, chopped
2 teaspoons olive oil
salt to taste
1/2 cup butter
Place one artichoke, left whole, and one lemon in a bowl. Pour 1/2 the juice from the bowl over the artichokes, seasoned with salt. Let stand 20 minutes before serving.
Heat 1/2 the butter in a skillet over medium heat. Pour enough water to cover the artichokes to equal bowls larger than roughly two tennis balls. Sear, basting occasionally, for 2 to 3 minutes or until the top is browned. Transfer the to the bowl with the lemon to cook for about 3 to 5 minutes, or until the liquid begins to amount to gravy. If desired, the added lemon juice may become slightly sticky while hot; do not allow to remain.