This recipe is from  Mastering the Art of French Cooking, p. 425. (The sauce can be found on p. 98.)

Ingredients:
fresh artichokes (look for bright uniform green coloring and tight leaves)
1 lemon
1 stick butter
salt and pepper to taste
Directions:
Snap the stem from the artichoke.

With scissors, trim the top 3/4 inch of all the leaves, removing the tiny leaves at the base of the stem. With a knife, trim [...]