Artichokes with Rosemary Sauce

Four ingredients become an impressive side dish that's great for special get-togethers.

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Servings 4

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ingredients 4
Prep Time 10 min
Total Time 45 min

Ingredients

4: medium artichokes

1/2: cup butter or margarine

1: teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crushed

1: teaspoon lemon juice

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Directions

1 Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
2 Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
3 Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.

EXPERT TIPS

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Expert Tips

Artichokes can also be prepared in the microwave. Place artichokes in glass pie plate; add 1/2 cup of water. Cover with plastic wrap, turning back edge to vent steam. Microwave on High 10 to 15 minutes or until bottoms are tender when pierced with knife.