Artichokes With Tarragon Butter
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
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)