Artichokes with Parmesan butter sauce

Artichokes with Parmesan butter sauce

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
502
protein
11g
carbs
10g
fat
44g
saturates
27g
fibre
0g
sugar
0g
salt
1.1g

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 (or vegetarian alternative)

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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.

Recipe from Good Food magazine, September 2005

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Comments

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clairebraconnier's picture
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Very nice. Will be doing this again.

nbryan's picture
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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
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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.

giles2606's picture
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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
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I didn't like cooking artichokes myself at all.

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