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Artichokes With Butter Sauce Recipe
|Onions||3 , finely chopped|
|Water||1 Cup (16 tbs) (As Needed)|
|Flour||4 1⁄4 Tablespoon (4 Tablespoons Plus 1 Teaspoon)|
|Dill||1⁄4 Cup (4 tbs), finely chopped|
|Butter||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1853 Calories from Fat 834
% Daily Value*
Total Fat 95 g146.1%
Saturated Fat 58.6 g293.1%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 1637.9 mg68.2%
Total Carbohydrates 247 g82.2%
Dietary Fiber 88.8 g355.2%
Sugars 30.4 g
Protein 57 g113.6%
Vitamin A 64.6% Vitamin C 601.2%
Calcium 84.1% Iron 122.3%
*Based on a 2000 Calorie diet
Slice off 1 inch of the tips and a small portion of the stem.
Slice in half and remove the purple choke.
Scrape upper portion and stem to remove the dark green.
Rub all cut surfaces with a cut lemon as you work and drop into a bowl of cold water into which has been mixed the juice of 1 lemon and the 4 tablespoons flour.
In a large casserole melt butter and in it saute the onion until golden and soft.
Stir in the 1 teaspoon flour.
Add enough water to cover the artichokes, salt and pepper, dill, and the juice of 2 lemons.
Bring to a boil, drain the artichokes, and add them to casserole.
Cover and simmer for about 45 minutes or until artichokes are tender.
Remove artichokes to a platter and keep warm.
Bring the liquid to a rapid boil and cook until reduced and thickened to sauce consistency.
Pour over artichokes and serve.