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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 medium artichokes |
4 tablespoon(s) butter 1/2 stick |
1 cup(s) chicken stock more as neede |
salt and pepper |
1 lemon zest and juice |
Directions:
1. Cut each artichoke in half; remove toughest outer leaves, use spoon to remove choke and trim bottom.
2. Put 3 tablespoons butter in large, deep skillet, over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (should come about halfway up side of artichokes), bring to boil and cover; turn heat to medium-low.
3. Cook about 20 minutes or until tender, checking every 5-10 minutes to make sure there is enough liquid in pan, adding more stock as necessary. Sprinkle with salt and pepper and transfer artichokes to serving platter.
4. Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning.
5. Serve artichokes drizzled with sauce.
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