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Artichokes with Tarragon Butter
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Charlie Trotter's Vegetables
Friday, November 10, 2006
Gigi’s Artichokes with Tarragon Butter
cup olive oil
clove garlic, split
large artichokes (approximately 3 pounds)
cup melted butter
tablespoons olive oil
tablespoons lemon juice
tablespoons dried tarragon leaves
a large kettle combine 3 quarts water with ¼ cup olive oil, lemon slices,
bay leaves, garlic, salt and pepper. Bring to boil.
trim stalk from the base of each artichoke; cut off 1 inch from tops.
Remove discolored leaves; snip off spike ends of leaves.
artichokes in cold water; drain.
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.
make tarragon butter. In a small bowl, mix the butter, olive oil, lemon
juice and tarragon until well combined.
serve, place a chilled artichoke and a small cup of tarragon butter on
each individual plate. Serves 4.
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