Artichokes with Lemon Butter

Very excited about artichokes in my bin this week! I’d have to admit, I used to be so intimidated by artichokes. I didn’t know how to prepare or cook them—until I followed Ms. Julia Child’s advice from her lovely cookbook Mastering the Art of French Cooking: 50th Anniversary. Prepping them for boiling is quite simple!

Lay each artichoke on its side and cut off about an inch or so off the top, break off the small leaves near the base, and cut off all but an inch or so of the stem (or you can snap it off where it naturally breaks). Snip off the ends of the leaves all around the artichoke with scissors to rid it of any sharp points. Rinse it well under cold water. See, easy peasy!

Artichokes pair well with butter and Julia Child’s Artichokes with Lemon Butter is to die for!! Make sure you grab a roll of Hartzler’s butter to make this recipe. Spring time butter is the best!

Instructions

Bring a large pot of salted water to boil.

Trim the artichokes for boiling: Lay each artichoke on its side and cut off about an inch or so off the top, break off the small leaves near the base, and cut off all but an inch or so of the stem (or you can snap it off where it naturally breaks). Snip off the ends of the leaves all around the artichoke with scissors to rid it of any sharp points. Rinse it well under cold water.

Boil the artichokes, uncovered, for about half an hour. They are done cooking when the leaves pull out easily and the bottoms are tender when pierced with a knife.

In the meantime, prepare the lemon butter. Gently reduce the lemon juice, salt and pepper in a small saucepan until about one tablespoon. Over low heat, whisk in the chilled butter pieces, one at a time, until creamy. Remove from heat, and, when ready to serve, whisk in 2-3 tablespoons dribbled hot water to warm.

Serve the artichokes with the butter for dipping, and a large bowl for unused stems. The edible parts of each leaf are nearest their base. Bottom teeth are especially good for scraping off the flesh.


Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth


This recipe was adapted from: Mastering the Art of French Cooking: 50th Anniversary by Julia Child, 2001.