Artichokes with Parmesan butter sauce

Artichokes with Parmesan butter sauce

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(6 ratings)

Prep: 5 mins Cook: 50 mins

Easy

Serves 4
Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal502
  • fat44g
  • saturates27g
  • carbs10g
  • sugars0g
  • fibre0g
  • protein11g
  • salt1.1g
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Ingredients

  • 2 lemon, 1 halved and 1 juiced

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 globe artichoke

    Globe artichoke

    glo-eb art-ee-choke

    No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the…

  • 200g butter, chilled

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 glass dry white wine (about 100ml/3½fl oz)
  • 25g Parmesan (or vegetarian alternative)

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.

  2. Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.

  3. To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.

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Comments (6)

clairebraconnier's picture
5

Very nice. Will be doing this again.

nbryan's picture
5

Our all time favourite

vcrovato's picture

I haven't tried the sauce, but being a big fan of globe artichokes I thought of sharing a typical Italian dip: 4 parts of extra-virgin olive oil, 1 part of white wine vinegard (balsamic will work too) and sea salt in grains. Stir all the ingredients together but don't let the salt dissolve completely. Serve the sauce in individual little cups and dip the artichoke leave as in the recipe.Once you get to the heart is it worth to dip that too, it's really delicious!!
If you have any leftovers of the dip you can use it as salad dressing.

prasmichhotmail's picture
5

Tried globe artichokes for the first time yesterday and was surprised at how tasty and easy to prepare they were. I made a very simple and decandant sauce of melted butter finished with a sprinkle of sea salt and they were great.

Gilesplus's picture
5

Good straightforward sauce that works well with the artichoke, has a lovely consistency at the end, just don't think about all that butter - it's what makes it taste so good! Alternative is to leave out the parmesan, add a little salt and you have a good cheat's hollandaise! It might be a little too lemony for some tastes so check it before adding all the lemon juice.

bethocallaghan's picture
1

I didn't like cooking artichokes myself at all.

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