So in case you haven’t seen the movie Julie and Julia please stop reading and go rent buy it, watch it, and then return back here.
You’re done? Ok good. So after watching that movie I researched some of Julia Child’s recipes on the interwebs. I wanted to make her french bread, but I still haven’t found a day that I can carve 9 hours out of to make her recipe by hand.
So instead, I opted to be somewhat healthier and make artichokes with lemon butter. Ha, healthy and butter in the same sentence. They turned out to be yumtown. One thing I need to stress though is the lemon butter is really lemony, and really buttery.
No duh, right?
I like both lemons and butters, but together I felt like my eyebrows balded a bit. So just beware of it’s lemony-buttery goodness before dunking your entire artichoke leaf into the bowl. Ahem, I speak from experience on this one, trust me.
These are fairly easy to make, and you can impress a guy or girl with your soopa-doopa cooking skillz. Plus artichokes kind of look like a flower, and they have hearts and all.
Oh, and this might not be a good first date food. There is a huge probability you’ll end up with some artichoke meat on your teeth. Not hot.
adapted from Julia Child’s recipe. You’ll need:
- 2 Globe Artichokes (those are the big mama ones)
- 1/2 cup of fresh lemon juice (divided)
- 1/4 cup white vinegar
- 2 cups cool water (not the sicknast perfume, real water)
- 1 stick of butter cut into 8 pieces, chilled (leave in the fridge until you’re ready for it. I mean it)
- A dash of salt and pepper
Bring a large pot of salted water to a boil (there’s your dash o’ salt, but leave the salt out for the butter)
Trim the artichokes for boiling: lay each on its side and cut off about an inch or so off the top, break off the small leaves near the base, and cut off all but an inch or so of the stem. Snip the ends of the leaves off all around the artichoke with scissors to rid it of any sharp points. Rinse the ‘chokes under cool water.
To prevent rapid browning mix the water, white vinegar, and 1/4 cup of lemon juice into a bowl. Soak the artichokes in the water until they’re ready to be moved to the pot. Your artichokes will brown up, that’s just what they do, but you can prevent a lot of brownage by soaking them for a few minutes.
Boil the artichokes, uncovered, for about 30 minutes. You’ll know it’s done when you can pierce the bottom with a knife. They’re going to be nice and tender.
While your artichokes are boiling you can start on the lemon butter. Your butter is still chilling in the fridge, right? Reduce the lemon juice, salt, and pepper in a small saucepan until about one tablespoon. Remember to keep stirring, and don’t be afraid to lift your pan off the heat for a few seconds if it’s starting to boil too much. Over low heat, whisk in the chilled butter pieces, one at a time, until creamy. Remove from heat, and, when ready to serve, whisk in 2-3 tablespoons hot water to warm.
When you serve, make sure to add an extra plate or bowl for the used leaves. Confession time: I didn’t know how to eat an artichoke properly til about 3 years ago. And to save you the embarassment of popping the entire leaf into your mouth, watch this video to see how to get it done.