Ingredients: |
Ingredients: Artichokes:
4 fresh globe artichokes, large woody stems trimmed evenly at the base of the globe
2 8 ounce cans of chicken broth
1 cup dry white wine
1 medium onion, peeled and cut into ringlets
6 garlic cloves, peeled and smashed with the edge of a knife
2 bay leaves
1/2 Tbs. dried thyme leaves
1 tsp. dried oregano
1 tsp. dried marjoram
salt and pepper to taste
Lemon-Butter Sauce:
3 medium-size lemons, rolled to soften for squeezing
2 sticks of butter at room temperature
1/4th. cup dry white wine
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Directions: |
Directions:Place the artichokes, large base-side down with cone portion pointing upward, in a deep Dutch Oven. Pour the chicken broth and wine over the artichokes being sure the liquid seeps into crevices among the leaves. Add the onions, garlic, and spices all at once. Cover, bring to a boil and reduce heat to steep them. Spoon the herb broth over the chokes periodically. Cook until the leaves can be easily separated from the globe by gently pulling outward and upward on them. Cover again and set aside to keep them warm.
To make the infused lemon-butter sauce, using the rolled lemons, cut them in half, and over a saucepan, squeeze them cut-side up so as to keep seeds out of the sauce. Zest about 1/4th. of the lemon rind into the pan. Add the butter and wine, and gently warm to melt the butter incorporating it into the other sauce ingredients. Let set for 30 to 45 minutes to infuse the ingredients. Take the artichokes out of the broth and wine mixture and place them cone-side up, in a serving bowl. Using small expresso cups, or other suitable dipping containers, fill with the lemon-butter sauce. Be sure to provide an additional medium-size to large bowl for the artichoke leaves when your guests savor their taste. Enjoy! |
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