Artichokes with Rosemary Sauce

Four ingredients become an impressive side dish that's great for special get-togethers.

Yield

4 servings

Ingredients

4 medium artichokes
1/2 cup butter or margarine
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crushed
1 teaspoon lemon juice

Directions

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.

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.

Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 35 minutes

Additional Information

Artichokes can also be prepared in the microwave. Place artichokes in glass pie plate; add 1/2 cup of water. Cover with plastic wrap, turning back edge to vent steam. Microwave on HIGH 10 to 15 minutes or until bottoms are tender when pierced with knife.

Nutritional Information

1 Serving (1 Serving): Calories 280 (Calories from Fat 210), Total Fat 23 g (Saturated Fat 15 g, Trans Fat 1 1/2 g), Cholesterol 60 mg; Sodium 280 mg; Total Carbohydrate 14 g (Dietary Fiber 7 g, Sugars 1 g), Protein 4 g; Exchanges: 2 Vegetable; 5 Fat; Carbohydrate Choices: 1

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