Fresh artichokes are the perfect spring vegetable—we LOVE them every way... especially the hearts! But this recipe is the ultimate keeper. Melty, lemony, buttery goodness on every artichoke leaf. Oh, my.
- 2 2 fresh artichokefresh artichokes
- ½ ½ lemon
- 1 tablespoon 1 tablespoon salt
Whipped lemon butter
- 7 oz. 200 g butter
- ½ - 1 ½ - 1 lemon, juice and zest
- sea salt and pepper
- Cut away the thorny part of the artichoke petals and remove the stem. If the artichoke is big, you can cut it in half with a sharp knife for faster cooking.
- Boil in salted water with half a lemon until fork tender, about 30–40 minutes.
- While the artichoke is cooking, melt ¼ of the butter, in a saucepan or in the microwave, and cut the rest into cubes. Pour the melted butter while it’s still hot, into a bowl and add the butter cubes a few at the time while beating with a hand mixer.
- Beat until the butter is fluffy.
- Mix in lemon zest and juice and beat some more.
- Season with salt and pepper to taste. Add additional lemon if desired.
- Serve the artichokes hot. Start from the outside and remove the petals and dip in the lemon butter. Eat the soft, lower part and discard the rest.
- When all the petals are gone, cut away the hairy choke. What’s left now is the heart and this is considered a real delicacy.
Play around a little! Try tossing some finely chopped anchovy filets or olive tapenade into the lemon butter for a rich saltiness that pairs perfectly with freshly boiled artichokes and other early spring vegetables.