Artichokes with Lemon-Tarragon Butter the Editors of Publications International, Ltd.
Makes 2 servings
|2||whole artichokes, stems cut off and tips trimmed|
|1/4||cup unsalted butter|
|1/4||teaspoon freshly grated lemon peel|
|2||tablespoons lemon juice|
|1/4||teaspoon dried tarragon leaves|
- Bring water and 2 teaspoons salt to a boil in large saucepan over high heat. Add artichokes, return to a boil, then reduce heat, cover tightly and simmer 35 to 45 minutes or until leaves detach easily (cooking time will depend on artichoke size).
- Turn artichokes upside down to drain well.
- Combine remaining ingredients in small saucepan and bring to a boil over medium-high heat. Serve in small bowls alongside artichokes.
Artichokes also are attractive if cut in half lengthwise before serving.
|Calories from Fat||74 %|
|Total Fat||25 g|
|Saturated Fat||15 g|
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