Artichoke Hearts With Herbs Recipe
Ingredients
| 4 globe artichokes | ||
| Lemon | 1/2 | |
| Large bunch chives, parsley and tarragon, mixed | ||
| Butter | 3 Tablespoon | |
| Lemons | 2 1/2 (For the blanching mixture:) | |
| Water | 6 1/3 Cup (16 tbs) (For the blanching mixture:) | |
| Flour | 1 Tablespoon (For the blanching mixture:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Prepare the artichokes to give you 4 hearts, then rub each heart all over with a 1/2 lemon. Prepare the blanching mixture with' the lemons, water and flour and cook the hearts in the boiling liquid for 40 minutes or until tender. Drain them, rinse under cold water and cool.
2 Wash the bunch of herbs, dry and chop finely.
3 Melt the butter in a skillet. Cut the hearts into pieces and saute them until they are golden-brown, then add the chopped herbs. Add a little pepper, mixing with the wooden spoon.
4 Warm a vegetable dish. Put in the artichoke hearts and serve hot.
2 Wash the bunch of herbs, dry and chop finely.
3 Melt the butter in a skillet. Cut the hearts into pieces and saute them until they are golden-brown, then add the chopped herbs. Add a little pepper, mixing with the wooden spoon.
4 Warm a vegetable dish. Put in the artichoke hearts and serve hot.
Chef
