Artichokes with Rosemary Sauce
Four ingredients become an impressive side dish that's great for special get-togethers.
Ingredients
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4 medium artichokes
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1/2 cup butter or margarine
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1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crushed
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1 teaspoon lemon juice
Directions
1.
Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
2.
Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
3.
Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.
High Altitude (3500-6500 ft):
Steam artichokes 30 to 35 minutes.
Nutrition information
Calories 280 (Calories from Fat 210); Total Fat 23g (Saturated Fat 15g, Trans Fat 1.5g); Cholesterol 60mg; Sodium 280mg; Total Carbohydrate 14g (Dietary Fiber 7g, Sugars 1g); Protein 4g. Daily Values: Vitamin A 20%; Vitamin C 10%; Calcium 6%; Iron 8%. Exchanges: 0 Other Carbohydrate; 2 Vegetable; 5 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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Grilled Artichokes
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them, first-of-the-season baby artichokes will yield extra-tender results--double the number of artichokes and reduce the cooking time as needed.
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