Spring Artichokes Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Spring Artichokes using this recipe turns out. Add this Spring Artichokes recipe to your favorites and make it as often as you like.
Ingredients
6 medium artichokes
1 lemon, cut into wedges
2 egg yolks
1 to 1 1/2 tablespoons lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, crushed
1 teaspoon minced fresh chives
1/2 teaspoon dry mustard
1/8 teaspoon red pepper
1 cup butter or margarine, softened and divided
Directions
Wash artichokes by plunging up and down in cold water.
Cut off stem ends, and trim about 1 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top of artichoke and cut edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in 2 Dutch ovens, cover artichokes with water.
Squeeze juice from lemon wedges into water.
Discard wedges.
Cover artichokes, and bring water to a boil, reduce heat to low, and cook 45 minutes.
Place artichokes upside down on a rack to drain, let cool.
Spread center leaves apart, scrape out the fuzzy thistle center (choke) with a spoon.
Chill artichokes, if desired.
Combine egg yolks and remaining ingredients except butter in top of a double boiler, beat with a wire whisk until blended.
Add one tablespoon butter.
Bring water to a boil. (Water in bottom of double boiler should not touch pan.)
Reduce heat to low; cook, stirring constantly, until butter melts.
Continue adding butter, 1 tablespoon at a time, stirring constantly, until sauce is smooth and thickened.
Remove from heat.
Pour sauce into a serving bowl, let cool slightly.
Serve as a dip with artichokes.
Cut off stem ends, and trim about 1 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top of artichoke and cut edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in 2 Dutch ovens, cover artichokes with water.
Squeeze juice from lemon wedges into water.
Discard wedges.
Cover artichokes, and bring water to a boil, reduce heat to low, and cook 45 minutes.
Place artichokes upside down on a rack to drain, let cool.
Spread center leaves apart, scrape out the fuzzy thistle center (choke) with a spoon.
Chill artichokes, if desired.
Combine egg yolks and remaining ingredients except butter in top of a double boiler, beat with a wire whisk until blended.
Add one tablespoon butter.
Bring water to a boil. (Water in bottom of double boiler should not touch pan.)
Reduce heat to low; cook, stirring constantly, until butter melts.
Continue adding butter, 1 tablespoon at a time, stirring constantly, until sauce is smooth and thickened.
Remove from heat.
Pour sauce into a serving bowl, let cool slightly.
Serve as a dip with artichokes.
