Artichokes With Tarragon Butter Recipes

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STEAMED ARTICHOKES WITH TARRAGON BUTTER



Steamed Artichokes with Tarragon Butter image

Steaming is the classic way to cook globe artichokes. Their leaves become very tender and perfect for dipping one by one into melted butter (this one is flavored with fresh tarragon). The artichokes would also be delicious with Hollandaise Sauce (page 96), or crème fraîche and caviar.

Yield Serves 4

Number Of Ingredients 8

4 medium or large globe artichokes (about 2 pounds total)
1 sprig tarragon
Coarse salt
4 thin lemon slices
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Coarse salt
Lemon wedges

Steps:

  • Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
  • Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
  • Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
  • Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.

EASY STEAMED ARTICHOKES WITH TARRAGON BUTTER



Easy Steamed Artichokes with Tarragon Butter image

Martha made this recipe on Cooking School episode 307.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

2 lemons, halved
3 large globe artichokes
1 bunch tarragon
1 tablespoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Juice of 1/2 lemon
Coarse salt
Lemon wedges

Steps:

  • Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside.
  • Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes.
  • Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt.
  • Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping.

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

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  • 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.
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  • 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.
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