ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE

To think I’ve been intimidated by artichokes all these years! Could’t have been easier!

ARTICHOKE STEAMED IN WINE with MEYER LEMON BUTTER SAUCE

2 cups vegetable broth

2 cups dry white wine

2 lemons, quartered 

Salt 

Pepper

Thyme sprigs

2 whole artichokes

!/2 cup butter

1 Meyer lemon (or any lemon will do)

1 garlic clove, minced

Bring all ingredients, up to the artichokes, to a simmer in a large pot.

For the artichoke. Give it a good rinse. Cut off the stem. Then pull off a few of the thickest leaves near the bottom and discard. Cut off about 1 inch from the top and discard. Rub top cut part of artichoke immediately with the lemon, to prevent discolouration.

Now place the artichokes, bottoms up, in the pot with the broth and wine. Let this simmer away for about 30 minutes, or until a knife inserts into the bottom easily. Remove from the broth and set aside. Artichokes are great served hot, cold or room temperature.

Meanwhile, melt 1/2 cup of butter with lemon zest and garlic. Squeeze Meyer lemon juice in the butter.

To eat: pull the leaves off the artichoke, dip in the butter sauce. Then just sort scrape the  meat off the leaf off with your front teeth. Have a separate bowl to discard the tough part of the leaf.  So much fun!

Important Note: Do NOT eat the the thorny purple section in the centre. This protects the artichoke heart (the best part). Simply scrape away the the thorny purply part and then eat the entire heart, it will be tender and delicious.