Steamed Artichokes with Lemony Butter Sauce
Guess what?! Artichokes are in season! They are everywhere. In all my recipe newsletters, on blogs, on TV. Everywhere! And despite looking utterly confusing, it is pretty simple to turn them in to a perfect appetizer for a party or an evening in with a bottle of wine.
Artichokes really wouldn’t be complete without a dipping sauce to go with them… butter is usually the key ingredient, and I love to use butter whenever possible, because, well, it’s awesome. I decided to finally make the jump and make clarified butter/ghee to use in my kitchen for other recipes, and this one as well. As it turns out, melting butter and letting it sit, is pretty darn simple. Adding the ghee along with some garlic, lemon juice, white wine and more butter creates the perfect pairing for the steamed leaves. Use as much or as little lemon juice as you want, as using the full 4 tbsp its very lemony.
Adapted from Simple Recipes.
1 lemon slice
1 garlic clove
Put 2-3 inches of water in a large stock pot with a clove of garlic, bay leaf and a slice of lemon. Bring to a boil, then turn down to a simmer. Insert a steamer and steam the artichokes for 25-45 minutes, until leaves are easily removed.
Lemony Butter Sauce
Adapted from Food.com.
2 tbsp of ghee or clarified butter, directions here
1 garlic clove, grated
2-4 tbsp fresh lemon juice, depending on your preference
2 tbsp dry white wine
2 tbsp butter
Salt and Pepper
In a small sauce pan, heat the ghee and garlic for about 2 minutes. Add the lemon juice and wine, season with salt and pepper to taste. Simmer for 2-3 minutes more, and remove from heat. Stir in the remaining 2 tbsp of butter, and mix until combined. Let sit for a few minutes, until it thickens up a bit, serve with artichokes.