Wolfgang Otto 
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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Artichokes with Tarragon Butter
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Friday, November 10, 2006
Gigi’s Artichokes with Tarragon Butter ¼
cup olive oil 6
slices lemon 2
bay leaves 1
clove garlic, split 1
teaspoon salt 1/8
teaspoon pepper 4
large artichokes (approximately 3 pounds) Tarragon
Butter: ½
cup melted butter 2
tablespoons olive oil 2
tablespoons lemon juice 1
tablespoons dried tarragon leaves In
a large kettle combine 3 quarts water with ¼ cup olive oil, lemon slices,
bay leaves, garlic, salt and pepper. Bring to boil. Meanwhile,
trim stalk from the base of each artichoke; cut off 1 inch from tops.
Remove discolored leaves; snip off spike ends of leaves. Wash
artichokes in cold water; drain. Add
the artichokes to the boiling water. Reduce heat; simmer, covered, 40-45
minutes or until the artichoke bases feel soft. Drain well. Refrigerate
until well-chilled, several hours. Meanwhile,
make tarragon butter. In a small bowl, mix the butter, olive oil, lemon
juice and tarragon until well combined. To
serve, place a chilled artichoke and a small cup of tarragon butter on
each individual plate. Serves 4.
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