Artichoke Hearts In Butter Recipe
Ingredients
| Lemon juice | 2 Tablespoon | |
| Artichoke hearts | 12 | |
| Butter | 4 Ounce | |
| 4 tablespoons chopped shallots or spring onions | ||
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon freshly ground white pepper | ||
| Parsley | 1 1/2 Tablespoon, chopped | |
Directions
Half fill a large saucepan with water and add the lemon juice.
Place the pan over moderately high heat and bring the water to the boil.
Reduce the heat to low, add the artichoke hearts and simmer them for 10 minutes or until they are tender.
Remove the artichoke hearts from the pan and drain them in a colander.
Cut them into quarters, then set the quarters aside.
Meanwhile, preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a medium sized flameproof casserole, melt the butter over moderate heat.
When the foam subsides, add the shallots or spring onions [scallions] and artichoke hearts, and cook, stirring, for 1 or 2 minutes or until the hearts are well coated with the butter.
Sprinkle over the salt and pepper.
Cover the casserole and cook in the oven for 15 minutes.
Remove the casserole from the oven, sprinkle over the parsley and serve at once.
Place the pan over moderately high heat and bring the water to the boil.
Reduce the heat to low, add the artichoke hearts and simmer them for 10 minutes or until they are tender.
Remove the artichoke hearts from the pan and drain them in a colander.
Cut them into quarters, then set the quarters aside.
Meanwhile, preheat the oven to warm 325°F (Gas Mark 3, 170°C).
In a medium sized flameproof casserole, melt the butter over moderate heat.
When the foam subsides, add the shallots or spring onions [scallions] and artichoke hearts, and cook, stirring, for 1 or 2 minutes or until the hearts are well coated with the butter.
Sprinkle over the salt and pepper.
Cover the casserole and cook in the oven for 15 minutes.
Remove the casserole from the oven, sprinkle over the parsley and serve at once.
Chef
