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Artichokes with Parmesan butter sauce

Artichokes with Parmesan butter sauce

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A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal502
fat44g
saturates27g
carbs10g
sugars0g
fibre0g
protein11g
low insalt1.1g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2005

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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