Artichokes with whipped lemon butter
- 7 oz. 200 g butter
- ½ ½ lemon, juice and zestlemons, juice and zest
- sea salt and pepper
- 2 2 fresh artichokefresh artichokes
- ½ ½ lemonlemons
- 1 tbsp 1 tbsp salt
- 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.