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Artichoke: Artichokes and Herbed Butter

Source of Recipe

Ketchum recipes


List of Ingredients

1 1/2 cups dry white wine
1/3 cup minced shallots
1 tablespoon lemon juice
1 teaspoon oregano, crushed
3 tablespoons butter, chilled
1 tablespoon minced parsley
4 medium cooked artichokes


Recipe

Heat wine and shallots over medium heat until mixture is reduced to 3/4 cup. Add lemon juice and oregano. Cool slightly; return pan to low heat. Slowly add butter in small amounts, stirring constantly until sauce thickens. Garnish with parsley. Serve with cooked artichokes. Makes 4 servings.

*To cook artichokes: Stand prepared artichokes in a deep saucepan or pot with 3 inches boiling salted water. (You can add a little olive oil, lemon juice and/or herbs to the cooking water, if you like.) Cover and boil gently 25 to 40 minutes, depending on the size of artichoke or until a petal near the center pulls out easily. Stand artichokes upside down to drain.