by Sarah Steimer
- 2 artichokes
- 1/3 cup dry white pine, such as Pinot Grigio
- 1 teaspoon lemon zest
- 1/4 cup (1/2 stick) of butter
- salt and pepper, to taste
Cut the top 3/4 inch off the artichokes and clip the tips of its outer leaves off (or check out the informational video I posted below). Drizzle with lemon juice to prevent browning. Steam the artichokes, top-down, in a steaming basket. After about 30-40 minutes, stick a knife through the stems (as if you were checking a potato), if it goes in easy the artichokes should be ready. You can also check by pulling out one of the inside leaves — if it can be removed easily it’s good to go.
For the beurre blanc sauce (which, if my high school classes serve me well, means white butter), place the lemon zest and wine in a small sauce pan and bring to a boil. Reduce heat and simmer for about five minutes or until it has reduced by half. Remove from heat and add the butter a little at a time. Whisk in salt and pepper.
Dip the leaves into the sauce and pull through your teeth, removing the meaty part into your mouth. I don’t know a good way to explain, but luckily the girl in the video demonstrates well. Way to go, video girl!
Beurre blanc recipe adapted from: Canadian Living
Photo: Sarah Steimer
Video courtesy of You Tube
This recipe appeared in Seasonal Sundays (RealSustenance.com).