Whole Baked Artichokes
Source of Recipe
Southern Living, March 2004
List of Ingredients
- 4 large artichokes
- Lemon wedge
- 3 Tbsp lemon juice
Instructions
- Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. Trim one-fourth off top of each outer leaf with scissors, and rub cut edges with lemon wedge.
- Arrange artichokes in a Dutch oven; cover with cold water, and add lemon juice.
- Bring to a boil; cover, reduce heat, and simmer 35 minutes or until lower leaves pull out easily. Drain.
Makes 4 servings.
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Serve with
GARLIC-LEMON BUTTER
� 1/2 cup butter or margarine, softened
� 1 clove garlic, minced
� 2 tsp grated lemon rind
� 1 tsp minced fresh parsley
� 1/4 tsp salt
� 1/4 tsp freshly ground black pepper
Cook all ingredients in a saucepan over low heat, stirring until butter melts and mixture is thoroughly heated. Serve with cooked artichokes.
Makes about 1/2 cup.
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