Ingredients
- Braised Artichokes with Horseradish Butter Sauce
- Serves 2
- 2 large artichokes
- A bit of lemon juice
- 2 cloves garlic, minced
- 5 tablespoons butter
- 1 tbsp horseradish
- 1 cup cooking stock (vegetable, chicken, or whatever floats your boat)
- 1/2 tsp salt
- 1 tbsp stoneground mustard
Preparation
Step 1
Cut off stems of artichokes. Using a very sharp knife (serrated is best), cut off the top 1/3 or so of each artichoke. Peel off the outer layer of leaves (the tough ones). Place on cutting board, bottom up, and cut in half. Using a spoon, dig out the hairy choke and all of the purple leaves. Sprinkle with a little lemon juice to keep from turning brown. Repeat with the other halves.
In a large pot, heat butter over medium low heat. Add garlic and saute for a few seconds. Add artichoke halves, face down, into the butter. Saute for 5 minutes or so, until lightly browned. Meanwhile, whisk horseradish into cooking stock and pour into pot, along with salt. Reduce heat to low, cover, and allow to simmer for 18-20 minutes, until tender. Remove artichokes and place in serving dish and cover. Whisk mustard into remaining butter sauce, turn heat up to medium, and saute for another minute or two. Serve butter sauce along with artichoke halves as dipping sauce.