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Artichokes With Tarragon Butter

rhiannonn's picture
Ingredients
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Lemon slices 6
  Bay leaves 2
  Garlic 1 Clove (5 gm), split
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Artichokes 3 Pound
  Butter 1⁄2 Cup (8 tbs), melted
  Olive oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Dried tarragon 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
65 Minutes
Ready In: 
80 Minutes
Servings: 
4

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