BOILED ARTICHOKE WITH A GARLIC BUTTER DIPPING SAUCE
Make and share this Boiled Artichoke With a Garlic Butter Dipping Sauce recipe from Food.com.
Provided by RatatoullieRosey
Categories Artichoke
Time 37m
Yield 4 Artichokes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot with water and bring to a boil.
- Quarter one of the lemons and add to the pot of boiling water.
- Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
- Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
- Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
- Stir the garlic paste into the ramekins of butter.
- Squeeze the juice from the remaining lemon into the ramekins.
- To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
- Enjoy!
Nutrition Facts : Calories 71.7, Fat 0.3, SaturatedFat 0.1, Sodium 121.3, Carbohydrate 16.9, Fiber 7.8, Sugar 2, Protein 4.6
ARTICHOKES WITH LEMON-GARLIC BUTTER
Provided by Ruth Jacobson
Categories Garlic Appetizer Side Steam Vegetarian Quick & Easy Low/No Sugar Lemon Artichoke Bon Appétit Chicago Illinois Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
- Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.
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- Trim stems from artichokes, leaving about ½” long. Snap off any browned leaves, then remove top fourth of artichokes; discard. If you like, use kitchen scissors to snip off any thorns.
- Bring 2” of water to a simmer in a large pot. Fit with a steamer basket and place artichokes inside; season with salt and pepper. Cover and steam until leaves pull out easily and hearts are tender (a paring knife will meet with no resistance), 70–80 minutes. Remove from heat; squeeze lemon over.
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- Place all ingredients in the blender. Blend until fully combined (will turn light green in color). Refrigerate until using.
- Mix together and serve warm. NOTE: for a stronger flavor add the dried parsley to the melted butter. over low heat on the stovetop for 10-15 minutes.
- Mix together and serve. NOTE: For a stronger garlic flavor, add 1-2 diced garlic cloves to the melted butter and allow to infuse for 10-15 minutes over low heat. Remove from heat and add the lemon juice.
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