Sunday, December 23, 2007
Artichokes with Lemon Beurre Blanc
Oh blessed down time...and cooking again.
Today was sunny and clear, and despite us Arizona dwellers deeming it "cold", I ran 4 miles in a tank top and drove around running errands with the top down in my car, so it clearly isn't *too* cold, especially compared with what I hear reports of from back east. So, I think just right for artichokes.
This is a great way to prepare artichokes. I overdid artichokes in 2002-2003 and had to take a break, but I'm ready again. This recipe is worth every bit of effort, and is a lovely first course for a dinner party.
Artichokes with Lemon Beurre Blanc:
4 small globe artichokes
1/2 stick salted butter
1/4 c heavy cream
1/4 c white wine
1 clove garlic
2 tbs chopped fresh parsley
Steam artichoke for 25-45 minutes, depending on size. Remove from heat, drain and let stand.
Meanwhile, simmer wine in a small sauce pan with very finely pureed garlic clove until almost evaporated. Add cream, return to a boil, then remove from heat and slowly whisk in butter, one piece at a time until thick and emulsified. Add juice of 1/2 lemon, about 1 tbs. Add white pepper to taste. If too thick, add more lemon juice. Stir in parsley and hold for service.
Cut artichokes in half, carefully scoop out "fuzzy" choke with spoon, reserving heart and outer leaves. Serve artichokes drizzled with beurre blanc, sprinkled with additional parsley for garnish if desired.