SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Artichokes with Herb Butter Sauce

Makes: 2 servings
Start to Finish 35 mins
Artichokes with Herb Butter Sauce
Ingredients
  • 2  artichokes (about 10 ounces each)
  •  Lemon juice
  • 1/4  cup  butter
  • 1  tablespoon  lemon juice
  • 1  teaspoon  snipped fresh dill, tarragon, or oregano, or 1/4 teaspoon dried dill, tarragon, or oregano, crushed
Directions

1. Wash artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from each top; snip off the sharp leaf tips (see photo, right). Brush the cut edges with a little lemon juice. In a large saucepan or Dutch oven bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until a leaf pulls out easily. Drain artichokes upside down on paper towels.

2. Meanwhile, for herb butter sauce, melt butter. Stir in the 1 tablespoon lemon juice and the desired herb. Turn artichokes right side up; serve with the butter sauce.*

3. Makes 2 servings

From the Test Kitchen*
  • To eat artichokes, pull off one leaf at a time and dip base of leaf into sauce or dip. Draw the base of the leaf through your teeth, scraping off only tender flesh. Discard remainder of leaf. Continue removing leaves until the fuzzy choke appears. Remove the choke by scooping it out with a spoon; discard choke. If you have trouble getting the choke out with a spoon, try loosening it with a grapefruit knife and then pulling it out with the spoon. Eat the remaining heart with a fork, dipping each piece into the sauce.
Artichokes with Curry Dip:
  • Prepare artichokes as in step 1. Chill artichokes thoroughly. Omit butter sauce. For Curry Dip, in a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1 teaspoon lemon juice, 1 teaspoon prepared horseradish, 1 teaspoon finely chopped onion, 1 teaspoon curry paste or 1 teaspoon curry powder, and 1/8 teaspoon salt. Cover and chill for 2 to 24 hours before serving with chilled artichokes. Makes 4 appetizer servings.
  • Nutrition Facts per 1/2 artichoke with 2 tablespoons dip: 234 cal., 22 g total fat (4 g sat. fat), 10 mg chol., 338 mg sodium, 8 g carbo., 4 g fiber, 2 g pro.
  • Daily Values: 14% vit. C, 3% calcium, 5% iron
  • Exchanges: 1 Vegetable, 4 1/2 Fat
Artichokes with Honey-Mustard Dip:
  • Prepare artichokes as in step 1. Chill artichokes thoroughly. Omit butter sauce. For Honey-Mustard Dip, in a small bowl stir together 1/2 cup mayonnaise or salad dressing, 1 tablespoon Dijon-style mustard, and 1 tablespoon honey. Cover and chill until serving time. Makes 4 appetizer servings.
  • Nutrition Facts per 1/2 artichoke with 2 tablespoons dip: 251 cal., 22 g total fat (4 g sat. fat), 10 mg chol., 297 mg sodium, 12 g carbo., 3 g fiber, 3 g pro.
  • Daily Values: 12% vit. C, 3% calcium, 5% iron
  • Exchanges: 1 Vegetable, 1/2 Other Carbo., 4 1/2 Fat
Nutrition Facts (Artichokes with Herb Butter Sauce)
  • Servings Per Recipe 2,
  • cal. (kcal) 268,
  • Fat, total (g) 23,
  • chol. (mg) 61,
  • sat. fat (g) 15,
  • carb. (g) 15,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 7,
  • pro. (g) 4,
  • vit. A (IU) 680,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 278,
  • Potassium (mg) 453,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Vegetables () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe