4 med. artichokes
2 1/4 inch thick lemon slices
2 tbsp. olive oil
1/4 c. Parmesan cheese, grated
1/2 tsp. dillweed, dried and crumbled
2 tbsp. (1/4 stick) butter

Cut off artichoke stems. Discard tough outer leaves at base. Using scissors, carefully trim leaf points and trim 1/2 inch from top of each artichoke, Carefully pound artichoke upside down on cutting board to spread the artichoke leaves.

Combine water, oil and lemon slices (enough water to cover artichokes) in large saucepan and bring to boil. Add artichokes. Reduce heat, cover partially and simmer until artichoke bottoms are tender, 35 to 40 minutes. Drain well. Arrange artichokes in ovenproof glass baking dish.

Preheat oven to 350 degrees. Blend mustard and dillweed in small saucepan. Add butter and whisk over medium heat until blended. Carefully spoon mustard sauce down between the leaves of the artichokes. Sprinkle with Parmesan. Bake until cheese melts, about 15 minutes.

You can spoon the mustard sauce over the artichokes but it is messy to eat. Try serving the sauce as a dip. It isn't as "finger lickin good" but it is less messy to eat.