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Artichokes with Tarragon Butter

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"Cuisine is only about making foods taste the way they are supposed to taste."
Charlie Trotter

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Charlie Trotter's Vegetables
By Charlie Trotter, July 1996, Ten Speed Press

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Gigi’s Artichokes with Tarragon Butter

 ¼ cup olive oil

6 slices lemon

2 bay leaves

1 clove garlic, split

1 teaspoon salt

1/8 teaspoon pepper

4 large artichokes (approximately 3 pounds)

Tarragon Butter:

½ cup melted butter

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoons dried tarragon leaves

 In a large kettle combine 3 quarts water with ¼ cup olive oil, lemon slices, bay leaves, garlic, salt and pepper. Bring to boil.

Meanwhile, trim stalk from the base of each artichoke; cut off 1 inch from tops. Remove discolored leaves; snip off spike ends of leaves.

Wash artichokes in cold water; drain.

Add the artichokes to the boiling water. Reduce heat; simmer, covered, 40-45 minutes or until the artichoke bases feel soft. Drain well. Refrigerate until well-chilled, several hours.

Meanwhile, make tarragon butter. In a small bowl, mix the butter, olive oil, lemon juice and tarragon until well combined.

To serve, place a chilled artichoke and a small cup of tarragon butter on each individual plate. Serves 4. homepage logo


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