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ARTICHOKES WITH TARRAGON BUTTER RECIPE
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INGREDIENTS:
1/4 C. olive or vegetable oil
6 lemon slices
2 bay leaves
1 clove garlic, split
1 tsp. salt
1/8 tsp. pepper
4 large artichokes (about 3 lb.)
Tarragon Butter:
1/2 C. butter, melted
2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. dried tarragon leaves
DIRECTIONS:
In a large kettle, combine 3 qt.
water with 1/4 C.
olive oil, lemon slices, bay leaves, garlic, salt, and pepper; bring to boiling.
Meanwhile, trim stalk from base of artichokes; cut a 1" slice from tops.
Remove discolored leaves; sip off spike ends.
Wash the artichokes in cold water; drain.
Add to boiling mixture.
Reduce heat; simmer, covered, for 40 to 50 minutes, or until artichoke bases feel soft.
Drain artichokes well.
Meanwhile, in a small bowl, mix ingredients for Tarragon Butter until well combined.
To serve, place artichoke in a small cup of sauce on individual plates.
To eat, pull out leaves, one at a time, and dip in sauce.
Discard prickly choke.
Serves 4.
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