Originally Posted by
ptquilts
I had some artichokes today and made the following observation - the foods that are labor-intensive to eat, like artichokes, lobster, and crab claws, all can be dipped in melted butter. It's like a reward - "here, this food takes some effort to get at, but you can eat pure butter with it!"
Barb,
How do you fix your artichokes ....as you say they are labor intensive?
I trim the pokey points off with kitchen shears, trim the bottom nearly even with the base, then boil upright - about half covered - in water for 25-40 minutes.
We serve them with a family Hollandaise sauce recipe that I've rarely seen written anywhere else but in my Bama's recipe box.
1 egg yolk
1 tablespoon fresh lemon juice
Blend together well in small sauce pan.
Place small pan over simmering water in a larger sauce pan (or over the artichoke cooking pot).
Slowly add 2-3 tablespoons refrigerated salted butter and stir until butter melts and egg begins to thicken. It's best not to rush this step as cooking the egg is what makes the sauce thicken.
As the sauce thickens a bit, add more butter - 1 tbsp. at a time, stirring continuously, until you've added about 1 stick of butter total.
Serve in little cups or the sauce section of artichoke plates, dipping each leaf in sauce before pulling thru your teeth.
Leftover sauce keeps well in the refrigerator and is great on broccoli, asparagus, cauliflower, Eggs Benedict and STEAK!
Jan in VA