Ingredients for Artichokes With Garlic Butter Sauce
- 4 Artichokes
- 1/2 cup dry white wine
- 6 cloves garlic, minced
- 2 tablespoons lemon juice
- Oregano
- Basil
- 1/2 cup (1 stick) unsalted butter
- 3 cups water
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried thyme
- salt and pepper to taste
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How to Make Artichokes With Garlic Butter Sauce
- Trim the stems of the 4 artichokes so they stand upright.
- Bring 3 cups of water to a boil in a large pot. Carefully place the artichokes in the pot, ensuring they are mostly submerged.
- Cover the pot and steam for 30-40 minutes, or until the artichoke leaves are tender when pierced with a fork.
- Remove the artichokes from the pot and drain well.
- In a small saucepan, combine 1/2 cup of dry white wine and 6 minced cloves of garlic. Simmer over medium heat until the wine is reduced by half (about 5-7 minutes).
- Stir in 2 tablespoons of lemon juice, 1 tablespoon of chopped fresh parsley, and 1 teaspoon of dried thyme. Reduce heat to low.
- Slowly whisk in 1/2 cup (1 stick) of unsalted butter, one cube at a time, stirring constantly until the sauce thickens and emulsifies. Season with salt and pepper to taste.
- Serve the artichokes immediately, drizzled generously with the garlic butter sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
27g
Carbs
5g
