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Author: Mellissa Sevigny Yield: 8 halves Cuisine: Vegetables
- 4 artichokes
- olive oil
- salt and pepper
- 4 Tbsp butter
- 2 Tbsp fresh lemon juice
- 1 Tbsp fresh tarragon, chopped
- Wash your artichokes and cut in half lengthwise. Using a spoon, carve out the hairy “choke” in the center along with the tiny, pointy leaves. When you are done they should look like the picture above. They will oxidize quickly, so you can drop them in lemon water if it’s your first time and you’re a little slow at it.
- Place them on a baking sheet and drizzle them with olive oil, salt and pepper. Roast in the oven for about 45 minutes to an hour (depending on size of artichoke, large ones could be longer) at 375 degrees (F) or until the heart is fork tender.
- Meanwhile, gently melt the butter in a small saucepan, add the lemon juice and cook for one minute. Remove from the heat and add the chopped tarragon.
- To serve, ladle a few teaspoons of the lemon butter over each artichoke. Use the center “cup” of the artichoke for dipping.
The tarragon enhances the slight anise flavor in the artichokes and makes them taste somehow sweet which is then balanced out by the tartness of the lemon. I don’t know how exactly to explain the flavor, but it’s delicious!
To eat these simply peel the leaves out starting from the center and scrape the tender part off with your teeth. Serve with a small dish to put the discarded leaves into. Once you get all the leaves off you are left with the heart which is the absolute best part – dip that sucker into the butter and go to town!