Artichokes with Lemon `Butter`

(SERVES 6)

• 6 globe artichokes
• 15 ml/1 tbsp vinegar
• 90 ml/6 tbsp low-fat spread
• Grated rind and juice of 1 lemon
• 15 ml/1 tbsp chopped parsley
• Salt and freshly ground black pepper
• A pinch of cayenne
• A few grains of artificial sweetener (optional)

Twist off the stalks from the artichokes. Trim the points off the leaves, if liked. Boil in plenty of lightly salted water to which the vinegar has been added for about 20 minutes or until a leaf can be pulled off easily. Drain upside-down on kitchen paper. Meanwhile, melt the low-fat spread with the lemon rind and juice and the parsley. Season with salt, pepper and the cayenne. Add a very few grains of artificial sweetener to take off the sharpness, if liked. Pour into six small individual bowls and serve with the artichokes. To eat, pull off the leaves, dip in the lemon `butter` and draw the fleshy part through the teeth, then discard. When all the leaves are eaten, cut off the hairy `choke` then eat the base with a knife and fork, dipping it in any remaining `butter`.