Fresh Artichokes With Lemon Rosemary Sauce

3
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #8199

February 22, 2013



"I think the lemon and rosemary give this a fresh tangy flavor that is perfect for serving with something like souvlaki and rice pilaf."

Original recipe yields 3 servings
OK
  • FOR THE ARTICHOKES
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (344.9 g)
  • Calories 368.7
  • Total Fat - 26.7 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 5.5 mg
  • Sodium - 604.7 mg
  • Total Carbohydrate - 28.4 g
  • Dietary Fiber - 9.7 g
  • Sugars - 3.1 g
  • Protein - 7.7 g
  • Calcium - 77.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 31 mg
  • Thiamin - 0.1 mg

Step 1

Remove stems from artichokes and cut off the top third.

Step 2

Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.

Step 3

Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.

Step 4

Rinse and drain artichokes.

Step 5

Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.

Step 6

Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.

Step 7

While the artichokes are cooking, prepare the sauce.

Step 8

Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.

Step 9

Add half the remaining chicken broth, and stir to mix.

Step 10

In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.

Step 11

Pour a slight amount of hot broth into the eggs to temper it, whisking well.

Step 12

Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.

Step 13

Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.

Step 14

To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.

Step 15

When all the leaves are gone, the remaining heart is totally edible.

Tips & Variations


No special items needed.

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