Artichokes With Garlic, Olive Oil And Butter Sauce

Spring time is the perfect time for artichokes.  They are delicious and fun to eat.  Most of the artichokes are farmed near Monterey, California.  I use to go to the farms and select my own artichokes fresh from the fields.  This was a real treat that I will never forget.  Artichokes are grown next to the ocean contributing to there delicate flavor.  Artichokes take about an hour to cook so give your artichokes enough time to become soft.  My family likes to gather around the table and dip the artichoke leaves in the garlic, oil and butter sauce.  This gets a little messy but is worth the clean up.

Artichokes With Garlic, Olive Oil and Butter Sauce:
Servings: 4-5

2 large artichokes, washed and cleaned
4 cups water
1 teaspoon salt, divided
pepper to taste

Wash the artichokes under cold water.  Remove the stem with a sharp knife and any leaves that are discolored or old.  Place the artichokes in a large stock pot with a lid.  Add the 4 cups of cold water and 1 teaspoon salt and 2 artichokes to the pot and cover with the lid.  On medium heat, bring the water up to a boil then turn the burner on low and simmer the artichokes for 1 hour or until they are tender when pierced with a fork.   Remove the artichokes from the hot waster and place in a bowl.   Salt and pepper to artichokes to taste before serving.


Garlic, Olive Oil and Butter Sauce:
4 tablespoons olive oil
2 tablespoons melted butter
1 clove garlic, peeled and crushed
Pinch salt
Pepper to taste

Peel the garlic clove and then crush it in a garlic press.  Remove only the crushed garlic for the sauce.  In a small bowl, mix the melted butter, olive oil, crushed garlic, salt and pepper together.  Serve the sauce in two small dishes with the artichokes.  If the butter starts to harden just place the sauce in a microwaveable bowl and heat up for 30 seconds on high.  Serve warm sauce next to the artichokes.

Artichokes In The Stock Pot With Salted Water

Artichoke With Garlic, Olive Oil And Butter Sauce