artichokes with warm butter sauce
i love artichokes... they were pretty rare in the 1990's in noosa, queensland australia, so whenever mum saw them at the markets she'd buy 7, 1 for each family member and prepare them like this.
although "weird" in my eyes as a kid, they were one of my absolute favorite things. they were quite a hands-on project, picking each leaf individually, dipping in butter sauce and scraping the leaf with my teeth to get all of the flesh. there, waiting underneath the leaves (that were now in a pile on my plate) would be the best part... the artichoke HEART, which i'd strategically saved some of my butter sauce for - because running out just before the finale would be devastating...
this technique for cooking artichokes is pretty traditional, my grandma also uses this method.
INGREDIENTS (2 serves)
- 2 artichokes
- 1/2 lemon
- 4 tbsp butter
- 4 tbsp crème fraiche
- salt and pepper to taste
1 / trim the stalks off and remove the small loose leaves then place artichokes in a pot with water, squeezed juice of half a lemon and add in the lemon shell as well
2 / bring to boil, then turn heat to a low simmer and cook for 30 - 40 minutes (depending on the size of your artichoke)
3 / test to see if they are cooked by pulling a centre leaf, it should pull away easily. then place artichoke upside down in a colander to drain and cool for 10 minutes
5 / for the butter sauce, add a ratio of 1:1 of butter and crème fraiche into a little pot with some salt and pepper and melt together
to serve, place artichoke on a big wood board or plate with a ramekin of the butter sauce.