6 servings

How to Make It

Step 1

Wash artichokes by plunging up and down in cold water. Cut off the stem end, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim away one-fourth of each outer leaf. Rub top and edges of leaves of each artichoke with a lemon wedge to prevent discoloration.

Step 2

Place artichokes in a large Dutch oven with about 1 inch of water. Bring to a boil; cover and reduce heat. Simmer 40 to 45 minutes or until leaves pull out easily. Spread leaves apart; remove fuzzy thistle center (choke) with a spoon.

Step 3

Arrange the artichokes on individual serving plates, and serve with Clarified Butter Sauce.

Oxmoor House Homestyle Recipes

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