Boiled Artichokes with Lemon Beurre Blanc


For artichoke
Artichoke 2 Medium
Lemon 1 Medium
Salt 2 Teaspoon
For lemon beurre blanc
Heavy cream 1/3 Cup (5.33 tbs)
Shallots 2 Medium , finely minced
Lemon juice 1/4 Cup (4 tbs)
White wine 1/3 Cup (5.33 tbs)
Salt and pepper 1/4 Teaspoon
Unsalted butter 1 Cup (16 tbs) , cold and cubed



1. Chop off the top part of the artichokes. With a kitchen shears slip off the points of each and every leaf to give a restaurant style presentation and cut off the stem at about an inch from the base.


2. To the boiling water, add salt and the juice of one lemon along with the lemon halves. Add the artichokes to the water.

4. Place something heavy like a plate on top while it simmers for about 35 minutes.

5. In another pot add shallots, lemon juice and white wine. Bring to a boil until it reduces to about 2 tablespoons of liquid.

6. Add heavy cream, salt and pepper. Add butter cubes (remain 4 cubes) and slowly whisk together.

7. Take the pot completely off the heat and whisk in the remaining 4 butter cubes. This will ensure that the sauce will stay creamy, and the butter won’t break into a greasy mess.


7. Place the properly boiled artichokes on plate and serve with Lemon Beurre Blanc.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1077Calories from Fat 935

 % Daily Value*

Total Fat 106 g163.1%

Saturated Fat 67 g335%

Trans Fat 0 g


Sodium 2307 mg96.13%

Total Carbohydrates 27 g9%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet