6 cups of water
2 tsp. salt, divided
2 whole artichokes, stems cut off and leaf tips trimmed
¼ cup ( 1/2 stick) butter
2 Tbs. lemon juice
¼ tsp. grated lemon peel
¼ tsp. dried tarragon
¼ tsp. salt
Bring water and 2 tsp. salt to a boil in a large saucepan, over high heat. Add artichokes, return to a boil. Reduce heat to medium-low, cover and simmer35-34 minutes, or until leaves detach easily. Remove artichoke from the water. Turn artichokes upside down on a platter and drain well.
Cut artichokes in half and remove the fuzzy choke at the bottom that covers the artichoke heart.
Combine butter, lemon juice, lemon peel, tarragon and remaining ¼ tsp. salt
In a small saucepan over low heat until butter is melted.
Serve tarragon-butter in small bowls for dipping.