Artichokes with parmesan butter sauce

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Gregg Wallace

3 ratings

Recipe by Gregg Wallace

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1. Video tutorial: Preparing globe artichokes

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.

Per serving

502 kcalories, protein 11g, carbohydrate 10g, fat 44 g, saturated fat 27g, fibre 0g, salt 1.1 g

Latest comments and suggestions

• Beth

  03 March 2008

  Beth rated and commented on this recipe

  

  I didn't like cooking artichokes myself at all.

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• Giles

  27 May 2008

  Giles commented on this recipe

  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.

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• Giles

  27 May 2008

  Giles rated this recipe

  

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• pritv

  02 June 2009

  pritv rated and commented on this recipe

  

  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.

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• VC

  07 September 2009

  VC commented on this recipe

  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.

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Ingredients

• 2 lemons , 1 halved and 1 juiced
• 4 globe artichokes
• 200g butter , chilled
• 1 glass dry white wine (about 100ml/3½fl oz)
• 25g parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 50 mins

Vegetarian

Ingredients

• 2 lemons , 1 halved and 1 juiced
• 4 globe artichokes
• 200g butter , chilled
• 1 glass dry white wine (about 100ml/3½fl oz)
• 25g parmesan

Per serving

502 kcalories, protein 11g, carbohydrate 10g, fat 44 g, saturated fat 27g, fibre 0g, salt 1.1 g

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