I've been having this for Thanksgiving every year since I was little. It's my favorite side dish ever. There is never enough because it's always such a huge hit, and it only takes 20 minutes max. to make. I try to make it a day ahead because it's even better the next day.

Canned artichoke hearts, quartered--calculate a half-can per person
Butter--1/2 stick per can of artichoke hearts
Green onions, sliced--4-6 (1/2 bunch) per can of artichoke hearts
lemon juice to taste--about 1/2 teaspoon per can of artichoke hearts
dash of ground pepper

I made 6 servings, so I used:
3 can artichoke hearts
1 1/2 sticks butter
1 1/2 bunches green onions
1 Tablespoon lemon juice

In something like a CorningWare pan on top of stove, melt butter over low heat.

Add sliced green onions and saute over low heat, stirring often, until onions are very soft but not browned (about 5 minutes)

Drain the artichoke hearts. Squeeze each gently to remove residual liquid. Cut into quarters. (I used extra small ones this time so I just halved them)

Add artichoke hearts to butter and onions and stir until fully blended. Add pepper.
Heat through over low heat, stirring often.

Add lemon juice to taste, about 1/2 teaspoon per can and combine well.

Store in refrigerator. Doing the dish a day before serving allows the seasoning to blend in thoroughly.

Before serving, heat thoroughly over low heat on stove top or in a 300 degree oven for 10 minutes.