A deliciously simple appetizer.
Ingredients
Method
Stand prepared artichokes in a deep saucepan or pot with 3 inches boiling salted water. (You can add a little olive oil, lemon juice and/or herbs to the cooking water, if you like.)
Cover and boil gently 25 to 40 minutes, depending on the size of artichoke or until a petal near the center pulls out easily.
Stand artichokes upside down to drain.
Heat wine and shallots over medium heat until mixture is reduced to ¾ cup.
Add lemon juice and oregano. Cool slightly; return pan to low heat.
Slowly add butter in small amounts, stirring constantly until sauce thickens.
Garnish with fresh parsley. Serve alongside cooked artichokes.
Variation
Substitute 1 ½ pounds scallops or calamari rings; adjust cooking time as needed.
Timers
Preparation Cooking Start To FinishIngredients
Directions
Stand prepared artichokes in a deep saucepan or pot with 3 inches boiling salted water. (You can add a little olive oil, lemon juice and/or herbs to the cooking water, if you like.)
Cover and boil gently 25 to 40 minutes, depending on the size of artichoke or until a petal near the center pulls out easily.
Stand artichokes upside down to drain.
Heat wine and shallots over medium heat until mixture is reduced to ¾ cup.
Add lemon juice and oregano. Cool slightly; return pan to low heat.
Slowly add butter in small amounts, stirring constantly until sauce thickens.
Garnish with fresh parsley. Serve alongside cooked artichokes.
