Artichokes With Garlic Butter Sauce Food

STEAMED ARTICHOKES WITH GARLIC BUTTER SAUCE

Steps:

• 1. To prepare the Artichokes, you need to fill your sink withi cold water. You will need sharp kitchen scissors to cut the leave spike tips off the entire Artichoke. After the tips are gone, dip each Artichoke upside down in the water in the sink to remove any dirt or possible insects. In a steam pot with an insert with the holes in it, place your Artichokes upside down. Your steam pot should have the 3 qts of water, the chopped onion, and 1 clove minced garlic, and olive oil in it before placing the Artichokes in the steam pot. Cover the pot and turn on heat to medium high. Steam for about 35 to 45 minutes depending on whether you have an electric stove, or gas stove.
• 2. The Artichokes are done when you can poke them with a fork and it releases easily. Take them from the pot and place on a large platter. To make the butter sauce, melt the butter to liquid form, adding your second minced garlic clove, and the worchestershire sauce. Cook on low heat for about 10 minutes. To eat, pull the leaves of the Artichoke off and dip in the sauce, and scrape the "meat" off with your teeth. The heart is the best part, and you can cut it into quarters and dip in the sauce.

STEAMED ARTICHOKES WITH LEMON BUTTER

Steps:

• Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
• Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
• Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

BOILED ARTICHOKE WITH A GARLIC BUTTER DIPPING SAUCE

Steps:

• Fill a large pot with water and bring to a boil.
• Quarter one of the lemons and add to the pot of boiling water.
• Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
• Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
• Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
• Stir the garlic paste into the ramekins of butter.
• Squeeze the juice from the remaining lemon into the ramekins.
• To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
• Enjoy!

ARTICHOKES WITH GARLIC BUTTER SAUCE

Steps:

• Trim stems of artichokes so they stand upright in a pot with 3 inches of boiling water.
• Cover and steam 30-40 minutes until tender. Drain.
• In a small saucepan simmer the wine and garlic until reduced by half.
• Add lemon juice and herbs and reduce heat.
• Slowly add butter stirring constantly until sauce thickens.
• Serve with artichokes.

ARTICHOKES WITH LEMON-GARLIC BUTTER

Steps:

• Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
• Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.

PASTA WITH ARTICHOKES IN A BUTTERY GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of water to a boil and add salt.
• Add pasta, cook for 8 to.10 minutes, until almost done and drain, reserving 1/4 cup water.
• Heat the olive oil and melt the butter in a skillet over medium heat.
• Add the garlic, and artichoke hearts and cook 5 minutes, until heated through.
• Add the cooked pasta to the pan and toss for a few minutes.
• Add pasta water and Parmesan cheese to taste and stir thoroughly before serving.

ARTICHOKES WITH PARMESAN BUTTER SAUCE

Steps:

• Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
• Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
• To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.

STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER

Steps:

• Cut stems and top 1 1/2 inches from artichokes.
• Cut away first outside row of artichoke leaves.
• Using scissors, cut off pointed tips of leaves.
• Place Artichokes in steamer.
• Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
• Heat oil in heavy medium saucepan over medium heat.
• Add garlic and thyme; cook 1 minute.
• Add lemon juice and butter.
• whisk until butter melts.
• Season with salt and pepper.
• Serve artichokes warm with seasoned butter.
• Dip leaves and pull off flesh with teeth and dunk heart when you reach it.