Artichokes with Lemon Butter
The elegant artichoke stands on its own as a self-contained snack or appetizer. Each part has its own character, from the earthy bits of meat on the outer leaves to the dense heart at the bottom. Enjoy this recipe that takes advantage of the hidden versatility of the artichoke.
4 whole artichokes (preferably pointed-leaf, not globe artichokes)
4 lemons, divided
2 tablespoons whole coriander seeds
2 tablespoons salt
1 stick salted butter, cut in 8 pieces
Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of water to a boil in a large saucepot. Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds, and salt; cook 5 minutes.
Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily.
In a small bowl, melt butter in a microwave. Mix in juice of remaining lemon.
Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. (See Tip)
Tip: To eat an artichoke, start by pulling off the leaves one by one. Dip the bottoms of the outer leaves in butter and eat the tender parts only.
The tender inner leaves are fully edible. In the center is a hair-like choke: scoop it out with a spoon and discard. At the bottom is the meaty heart which should be eaten with a knife and fork.
Carbohydrates: 13.5 grams
Net carbs: 6.5 grams
Fiber: 7 grams
Protein: 4 grams
Fat: 28.5 grams