Artichokes with Tarragon Butter Recipe
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Summary
Preparation Time15 MinCooking Time1 Hr 5 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientArtichoke
Ingredients
Olive or salad oil – ¼ cup
Lemon slices - 6
Bay leaves - 2
Garlic – 1 clove, split
Salt - 1 teaspoon
Pepper - 1/8 teaspoon
Artichokes - 4 large (about 3 lb)
Tarragon Butter:
Butter - 1/2 cup, melted
Olive oil – 2 tablespoons
Lemon juice - 2 tablespoons
Dried tarragon leaves - 1 tablespoon
Directions
GETTING READY
1) Trim artichoke stems from the base; cut a 1-inch slice from tops.
2) Remove discolored leaves; trim spike ends.
3) In cold water, wash the artichokes, drain them.
MAKING
4) In large kettle, place 3 quarts water with 1/4 cup olive oil, lemon slices, bay leaves, garlic, salt, and pepper.
5) Boil the mixture and add the cut and trimmed artichokes to the boiling liquid.
6) Make the heat low; simmer, covered, 40 to 45 minutes, or until artichoke bases feel soft.
7) Take out the artichokes and drain them well.
8) Meanwhile, to make Tarragon Butter: In a small bowl, combine butter, olive oil, lemon juice, and tarragon until thoroughly mixed.
SERVING
9) On individual plates, place artichoke and small cup of sauce.
10) To eat, pull the leaves out, one at a time, and dip in sauce.
11) Discard prickly artichokes.
1) Trim artichoke stems from the base; cut a 1-inch slice from tops.
2) Remove discolored leaves; trim spike ends.
3) In cold water, wash the artichokes, drain them.
MAKING
4) In large kettle, place 3 quarts water with 1/4 cup olive oil, lemon slices, bay leaves, garlic, salt, and pepper.
5) Boil the mixture and add the cut and trimmed artichokes to the boiling liquid.
6) Make the heat low; simmer, covered, 40 to 45 minutes, or until artichoke bases feel soft.
7) Take out the artichokes and drain them well.
8) Meanwhile, to make Tarragon Butter: In a small bowl, combine butter, olive oil, lemon juice, and tarragon until thoroughly mixed.
SERVING
9) On individual plates, place artichoke and small cup of sauce.
10) To eat, pull the leaves out, one at a time, and dip in sauce.
11) Discard prickly artichokes.
