Artichoke Hearts In A White Wine Garlic Butter Sauce Recipes

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

KILLER GRILLED ARTICHOKES WITH GARLIC AND WHITE WINE BUTTER

Steps:

• Preheat and outdoor grill for low heat.
• Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
• Melt butter in a small pan over medium heat, add the garlic and shallot. Cook just until fragrant, remove from heat. Add white wine, salt and pepper (to taste) and stir to combine.
• Place the artichoke halves onto preheated grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from grill and sprinkle with parmesan cheese.
• Serve remaining butter mixture as a dipping sauce.

ARTICHOKE HEARTS IN A WHITE WINE GARLIC BUTTER SAUCE

Steps:

• In a medium-sized nonstick pan heat the olive oil over a medium heat.
• Add the garlic and stir for a minute making sure not to let the garlic turn brown.
• Add the white wine and simmer for 2-3 minutes to cook off the alcohol.
• Pour in the lemon juice and stir.
• Cut the butter into cubes and add to the pan gradually making sure to whisk constantly.
• Season with salt and black pepper.
• Carefully add the artichoke hearts and gently toss in the sauce to warm for about a minute.
• Transfer the artichoke hearts and sauce to a serving platter and garnish with the parsley and green onions.
• Serve at once.