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Category: Vegetables
Prep Time: Cook Time: Total Time:
Serves/Makes: 2
Difficulty: 1
Prep/Cook Time: 65 minutes
Ingredients:
2 Large Artichokes
Juice of 1 small lemon
1 stick butter
1 T yellow mustard (yes, the hot dog kind)
3 T Worcestershire sauce
kosher salt
Preparation:
In a pasta pot with strainer insert, or a large with a steamer insert that is large enough to stand artichokes up and cover with a lid, add water just to insert.
Peel outer tough leaves off of artichokes and cut off stem. Place in pan on insert. Take juice of 1/2 the lemon and pour over artichokes. Sprinkle with 1/2 t kosher salt each artichoke. Put lid on and over high heat steam. My artichokes were huge and it took an hour to cook. If yours are smaller, after 45 minutes, take tongs and try to pull out a leaf. If it doesn't come out with a tug, it's not done.
About 10 minutes before artichokes are done, in a small sauce pan, add butter, mustard, worcestershire sauce, 1/2 t kosher salt and 1 t lemon juice. Over med-low heat whisk constantly until butter is melted and sauce is combined. You must whisk constantly so sauce will not separate later. Keep over very low heat until artichokes are finished cooking.
To serve, place artichoke on plate small dish for sauce and garnish with a lemon wedge.
Cooks Notes - This sauce is so simple, but will become one of your favorites to have with steamed artichokes. My dad used to travel to Rome for business and brought this home many years ago. Using the original yellow mustard is the key. This became a fast favorite of all 9 of us and still is today.
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Artichokes with Butter Mustard Sauce
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Category: Vegetables
Prep Time: Cook Time: Total Time:
Serves/Makes: 2
Difficulty: 1
Prep/Cook Time: 65 minutes
Ingredients:
2 Large Artichokes
Juice of 1 small lemon
1 stick butter
1 T yellow mustard (yes, the hot dog kind)
3 T Worcestershire sauce
kosher salt
Preparation:
In a pasta pot with strainer insert, or a large with a steamer insert that is large enough to stand artichokes up and cover with a lid, add water just to insert.
Peel outer tough leaves off of artichokes and cut off stem. Place in pan on insert. Take juice of 1/2 the lemon and pour over artichokes. Sprinkle with 1/2 t kosher salt each artichoke. Put lid on and over high heat steam. My artichokes were huge and it took an hour to cook. If yours are smaller, after 45 minutes, take tongs and try to pull out a leaf. If it doesn't come out with a tug, it's not done.
About 10 minutes before artichokes are done, in a small sauce pan, add butter, mustard, worcestershire sauce, 1/2 t kosher salt and 1 t lemon juice. Over med-low heat whisk constantly until butter is melted and sauce is combined. You must whisk constantly so sauce will not separate later. Keep over very low heat until artichokes are finished cooking.
To serve, place artichoke on plate small dish for sauce and garnish with a lemon wedge.
Cooks Notes - This sauce is so simple, but will become one of your favorites to have with steamed artichokes. My dad used to travel to Rome for business and brought this home many years ago. Using the original yellow mustard is the key. This became a fast favorite of all 9 of us and still is today.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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