Artichokes with Tarragon Butter
The New Revised & Updated McCall's Cookbook
Artichokes with Tarragon Butter
The New Revised & Updated McCall's Cookbook
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3 cups water 1/4 cup olive or salad oil 6 lemon slices 2 bay leaves 1 clove garlic, split 1 teaspoon salt 1/8 teaspoon pepper 4 large artichokes (about 3 pounds) Tarragon Butter: 1/2 cup melted butter 2 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon dried tarragon leaves Directions: In large kettle, combine 3 cups water, 1/4 cup olive oil, lemon slices, bay leaves, garlic, salt, and pepper; bring to boiling. Meanwhile, trim stalk from base of artichokes; cut 1 inch slice from tops. Remove discolored leaves; snip off spike ends. Wash artichokes in cold water; drain. Add to boiling mixture. Reduce heat; simmer, covered, 40 to 45 minutes, or until artichoke bases feel soft. Drain artichokes well. Meanwhile, make Tarragon Butter: In small bowl, mix butter, olive oil, lemon juice, and tarragon until well combined. Serves 4. |