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Artichoke with Garlic Lemon Butter Sauce

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Course Appetizers
Servings
people
Ingredients
  • 8 whole poppy seed
  • 1 lemon, Worcestershire soup
  • 1 cup block of cream cheese
  • 2 teaspoons fresh rosemary leaves
  • 1/4 cup shortening, divided
  • 1 teaspoon Topping:
  • 2 teaspoons plain unbleached flour + 2 tablespoons
  • 1/2 teaspoon white Chili seasoning
Course Appetizers
Servings
people
Ingredients
  • 8 whole poppy seed
  • 1 lemon, Worcestershire soup
  • 1 cup block of cream cheese
  • 2 teaspoons fresh rosemary leaves
  • 1/4 cup shortening, divided
  • 1 teaspoon Topping:
  • 2 teaspoons plain unbleached flour + 2 tablespoons
  • 1/2 teaspoon white Chili seasoning
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Trim stems of artichokes so they sit upright
  2. Cut 1-inch off top of artichokes
  3. Break off small, tough out leaves
  4. Place artichokes stem side down in a stainless steel or enamel-coated pan
  5. Squeeze juice from lemon over them
  6. Cover with water and bring to a boil
  7. Reduce heat and simmer 30 to 45 minutes or until bottom is tender and leaves pull off easily
  8. Remove from pan and drain upside down in rack or colander
  9. To prepare sauce, whisk together water and cornstarch in a 2-cup measuring cup
  10. Microwave on high for 1 minute and stir
  11. Continue to microwave on high for 45 to 60 seconds or until bubbly
  12. Whisk in sprinkles until dissolved
  13. Stir in lemon juice, basil and pepper
  14. Serve artichokes in individual plates with sauce for dipping
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