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Artichokes with Herb Butter Sauce




Source of Recipe


Better Homes and Gardens, on Mon Nov 2, 2009


List of Ingredients




2 artichokes (about 10 ounces each)
Lemon juice
1/4 cup butter
1 tablespoon lemon juice
1 teaspoon snipped fresh dill, tarragon, or oregano, or 1/4 teaspoon dried dill,
tarragon, or oregano, crushed


Recipe



Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the sharp leaf tips (see photo, right). Brush the cut edges with a little lemon juice. In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until a leaf pulls out easily. Drain artichokes upside down on paper towels. Meanwhile, for herb butter sauce, melt butter. Stir in the 1 tablespoon lemon juice and the desired herb. Turn artichokes right side up; serve with the butter sauce.*

*Note: To eat artichokes, pull off one leaf at a time and dip base of leaf into sauce or dip. Draw the base of the leaf through your teeth, scraping off only tender flesh. Discard remainder of leaf. Continue removing leaves until the fuzzy choke appears. Remove the choke by scooping it out with a spoon; discard choke. If you have trouble getting the choke out with a spoon, try loosening it with a grapefruit knife and then pulling it out with the spoon. Eat the remaining heart with a fork, dipping each piece into the sauce.

Artichokes with Curry Dip: Prepare artichokes as in step 1. Chill artichokes thoroughly. Omit butter sauce. For Curry Dip, in a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion, 1 teaspoon curry paste or 1 teaspoon curry powder, and 1/8 teaspoon salt. Cover and chill for 2 to 24 hours before serving with chilled artichokes.

Makes 4 appetizer servings.