Strange curiosity: two or three times now I have made garlic-butter-lemon melty juice for artichokes and the garlic bits turned BLUE. Like a milky cyan color. It's totally freaking me out. I use a stainless pan, regular (salted) butter, regular garlic (pressed), and regular lemon juice (freshly squeezed). Is it the stainless pan? I ran out of lemons and made it recently with lime juice and the garlic didn't turn blue but I swear I have made the lemon-garlic-butter concoction about a million times in the past and it always turned out normal..