Artichokes with Creamy Lemon Sauce

Rinse artichokes under running water. Cut stem to make artichoke flat-bottomed. Remove stringy leaves at the base. Cut ½ in. (1 cm) off leaves to remove prickly tips. Rub bottom with a slice of lemon to prevent discolouration.
In a pot of salted boiling water with lemon, place artichokes. Boil for 20 minutes or until outside leaves come off easily. Remove artichokes and drain upside down in a colander.
Meanwhile, in a small saucepan, mix cream, cornstarch and garlic. Cook gently for 4-5 minutes or until sauce is smooth and creamy. Add butter and lemon juice and season to taste.
Before serving, place one artichoke on each plate and pour sauce into four small bowls.
Remove leaves one by one, scraping the flesh off it with the teeth. The tender leaves near the heart can be eaten whole. Remove the choke from over the heart and eat the heart.