Yield: Yields 4 artichokes.
I cut the stems off the artichokes so they sit prettily on a plate. You can flavor your dipping butter with whatever suits your menu; see Variations below for more ideas.
Questions about cooking with artichokes? Read the posts How to Clean and Prepare Artichokes for Recipes, as well as All Choked Up: The Surprisingly Versatile Artichoke for more tips and artichoke recipes.
Melted Garlic Dipping Butter: Substitute 1 large clove garlic, minced, for the lemon juice. Add the garlic and salt to the melted butter and warm gently for a minute or two to release the garlic flavor. Taste and adjust the seasonings.
Melted Tarragon Dipping Butter: Subsitute 1 Tbs. chopped fresh tarragon for the lemon juice. Add the tarragon and salt to the melted butter and warm gently for a minute or two to release the herb’s fragrance. Taste and adjust the seasonings.
Brown Butter: Omit the lemon juice. Put the butter and salt in a small saucepan and melt over medium-low heat. Continue to heat the butter, keeping an eye on it, until the milk solids in the bottom of the pan are medium brown, 5 to 7 minutes. Immediately take the pan off the heat and pour into another vessel to stop the cooking. Taste and adjust the seasonings.
Mixed pickling spice is sold in supermarkets. Usually it includes mustard seed, clove, bay leaf, red chile flakes, cinnamon, coriander, allspice, cardamom, and black pepper.
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