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Tuesday, October 18, 2011
Artichokes with Garlic-Butter Sauce
2 Tbs. unsalted butter
1/4 tsp. garlic salt
In a pot bring a large amount of water to boil.
Trim artichoke by cutting off 1/4-inch bottom of artichoke stem, and remove loose outer leaves on stem (if any). Using kitchen shears, snip off the tips of each leaf all around the artichoke. Cut off 1 inch from the top of the artichoke, making it now flat on top .
Add artichoke to boiling water and simmer , covered for 20-30 minutes, or until leaves pulls out easily. Drain upside down on paper towel.
Meanwhile, in a microwavable bowl, melt butter and garlic salt together. Stir. Dip artichoke leaves in butter sauce.
To eat artichokes: Pull off one leaf at a time and dip base of leaf into sauce. Turn leaf upside down and draw it through your teeth, scraping off only tender flesh at base of leaf. Discard remainder of leaf. Continue removing leaves until the fuzzy choke appears. Remove choke by scooping it out with a spoon. Do not eat fuzzy choke fibers. Eat the remainder of the artichoke heart, dipping in sauce. The stem is also edible.