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Steamed Baby Artichokes with Lemony Brown-Butter Sauce & Chives

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Serves four.

  • by from Fine Cooking
    Issue 78

This bright, simple sauce is an easy way to dress up baby artichokes while letting their delicate texture shine through.

  • 1 lb. baby artichokes, trimmed
  • 4 Tbs. unsalted butter
  • 2 Tbs. fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbs. thinly sliced chives

Bring an inch of water to boil over high heat in a pot fit with a steamer insert. Put the artichokes in the steamer basket, sprinkle with kosher salt, cover tightly, and steam until just tender, about 5 to 6 minutes. The artichokes should be neither crisp nor soft, but exactly in between.

While the artichokes steam, melt the butter in a small (1-quart) saucepan over medium heat. Cook the butter, whisking constantly, just until the milk solids turn a nutty brown color, 3 to 5 minutes. As soon as the butter is brown, take the pan off the heat and carefully pour in the lemon juice. Swirl to combine. Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste. Drizzle the sauce over the steamed artichokes and sprinkle with the chives.

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