INGREDIENTS
- 2 tbsp fresh lemon juice
- 1/4 cup cold and cubed butter
METHOD
6 medium artichokes
Boil a large pot of salted water.
Cut the top off each artichoke. Remove and discard any brown or cracked leaves from base of the artichoke near the stem. Use a vegetable peeler to remove the very outer layer of skin from the stem. Use scissors to trim off any remaining thorns. Use a small spoon to scrape out the choke from the centre of the artichoke. Rub all the cut surfaces of the artichoke with half a lemon.
Add trimmed artichokes to boiling water and place a small lid over them to keep the artichokes submerged. Reduce heat and simmer gently 20 min for small artichokes or up to 30 min for large artichokes. The stem should be tender when poked with a shar knife.
Drain and serve warm with Lemon Butter, hollandaise sauce or French vinaigrette.
Boil lemon juice in a very small pot until reduce by half. Remove from heat and whisk in half the butter. Put the pot back on love heat and whisk in remaining butter until smooth. Serve with warm artichokes for dipping.