Artichokes cooked in butter or a la creme recipe
Recipe for artichokes cooked in butter or a la creme
Prepare and trim the artichoke hearts. Rub them with lemon and blanch for 10 minutes in boiling salted water with a few drops of lemon juice. Drain the hearts, arrange in a well-buttered saute pan and season with salt and pepper. Sprinkle with melted butter and cook, covered, for about 20 minutes. The artichoke hearts may then be served ala creme by covering them with hot creme fraiche that has been reduced by half. They may be cut into slices if they are too large.