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Ingredientes
- 4 lrg artichoke, stems trimmed
- 1 x juice of one lemon
- Â Â Lemon Tarragon Beurre Blanc
- 3 Tbsp. white wine, dry
- 2 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice
- 2 x shallot, very finely minced
- 1/2 c. cool butter, cut into little cubes
- Â Â salt, to taste
- Â Â pepper, to taste
- 1 Tbsp. minced fresh tarragon
- 1 tsp fresh chives
Direcciones
- Cut about 1 inch across the top of each artichoke and pull off any outer browned leaves. Place with stem down in a saucepan which fits them side by side. Fill with water about half way up the pan.
- Squeeze the juice of one lemon over top. Cover and bring to a boil. Reduce heat and steam till artichokes are tender, about 20 min. Remove and cold.
- Lemon Tarragon Beurre Blanc:Combine the white wine, vinegar, lemon juice and shallots in a medium non-reactive saucepan. Boil on high heat till reduced to 1 Tbsp.
- Reduce heat to low and begin whisking in the cool butter very gradually. Keep watching the butter to ensure which it is blending in with sauce and not melting. If butter is melting too quickly, remove saucepan from heat and whisk off heat for a couple of moments.
- Remove from heat and stir in the salt, pepper, tarragon and chives. Place artichokes on a serving plate with sauce in a little dipping bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 204 | 84% |
| Total Fat 23.21g | 29% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 194mg | 8% |
| Potassium 178mg | 5% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.68g | 0% |
| Protein 1.77g | 3% |
