Artichokes with Parmesan butter sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 lemons1 halved and 1 juiced
- 4 globe artichokes
- 200g butterchilled
- 1glass dry white wine(about 100ml/3½fl oz)
- 25g parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal502
- fat44g
- saturates27g
- carbs10g
- sugars0g
- fibre0g
- protein11g
- salt1.1glow
Method
step 1
Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
step 2
Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
step 3
To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.
