Artichokes With Horseradish Butter Recipes

ARTICHOKES WITH HORSERADISH BUTTER

Steps:

• Melt butter. Stir in lemon juice and horseradish; season with salt. Serve warm, with steamed artichokes.

STEAMED ARTICHOKES WITH LEMON BUTTER

Steps:

• Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
• Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
• Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

BRAISED ARTICHOKES WITH HORSERADISH AIOLI

Steps:

• To make the aioli, in a small food processor, combine the egg yolk, garlic and a pinch each of salt and pepper. Pulse several times until the garlic is finely chopped and the ingredients are combined. With the machine running, slowly add a few drops of the oil, then follow with a slow and steady stream of oil until the mixture is thoroughly combined. Transfer to a bowl and stir in the cayenne and horseradish, adding more to taste if desired. Season with salt and pepper. Cover and refrigerate until ready to use.
• To prepare the artichokes, fill a bowl with water and squeeze the juice from the lemon half into it. Working with one artichoke at a time, snap off the dark green leaves until you reach the tender yellow inner leaves. Using a small, sharp knife, pare away any tough green patches from the bottom of the artichoke, then cut off the top 2 inches (5 cm) of the artichoke. Cut the artichoke in half lengthwise, then scoop out the fuzzy choke. Drop the artichoke halves into the lemon water as you finish trimming them to prevent them from discoloring.
• In a large sauté pan over medium-high heat, melt the butter. Add the artichokes, garlic and thyme and cook, stirring occasionally, until the artichokes are golden brown all over, about 4 minutes. Add the wine and chicken stock and a pinch each of salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until the artichokes are very tender, 25 to 30 minutes.
• Remove the artichokes from the liquid and cut each piece in half lengthwise. Sprinkle the aioli lightly with cayenne, if desired, and serve the artichokes with the aioli alongside. Serves 4.
• Williams Sonoma Test Kitchen

ARTICHOKES WITH BROWN BUTTER HOLLANDAISE

Steps:

• For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core.
• When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon.
• For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan.
• Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork.

ARTICHOKES WITH BUTTER AND PARMIGIANO CHEESE

Steps:

• Place drained artichokes near stovetop. Melt butter in skillet over moderate heat. Add artichokes and heat through, 3 to 5 minutes. Season with salt and pepper. Transfer to a serving platter and cover with a blanket of cheese and parsley. Serve hot.

STEAMED ARTICHOKES WITH TARRAGON BUTTER

Steps:

• Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
• Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
• Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
• Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
• Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.

STEAMED ARTICHOKES WITH GARLIC BUTTER

Steps:

• Trim stems from 4 large artichokes (about 2 1/2 pounds), leaving about 1/2" long. Snap off any browned leaves, then remove top fourth of artichokes; discard. If you like, use kitchen scissors to snip off any thorns.
• Bring 2" of water to a simmer in a large pot. Fit with a steamer basket and place artichokes inside; season with salt and pepper. Cover and steam until leaves pull out easily and hearts are tender (a paring knife will meet with no resistance), 70-80 minutes. Remove from heat; squeeze 1 halved lemon over.
• Mix 1/2 cup (1 stick) melted unsalted butter and 1 finely grated garlic clove in a small bowl; season with salt and pepper. Serve with artichokes.

EASY STEAMED ARTICHOKES WITH TARRAGON BUTTER

Steps:

• Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside.
• Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes.
• Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
• Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.)
• To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt.
• Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

ARTICHOKES (HOW TO COOK)

Steps:

• Trim stem of artichokes at the base.
• Remove any tough or discolored bottom leaves.
• Cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (I use scissors).
• Rub the base and all cut parts with lemon juice.
• Using fingers, open up the center of artichokes.
• With a sturdy spoon remove and discard the fuzzy choke.
• (I omit this step at this point and do it after cooking) Combine all ingredients, except artichokes, and bring to a boil.
• Add artichokes, and partially cover and return to a boil.
• Cook until the stem end is easily pierced with a fork.
• Allow about 30 minutes for medium and 40 minutes for large artichokes.
• Remove from liquid and drain upside down.
• Serve with melted butter or horseradish sauce, or they may be stuffed.
• NOTE#1: Artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
• They will keep several days in the refrigerator.
• NOTE#2: Use an enamel or stainless steel pan for cooking.
• Do not use aluminum utensils.