Vegetarian Artichokes With Lemon Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a wonderful spring appetizer for a Vegetarian Dinner Party. I then serve Galette with Tomato sauce, Mushroom Salad in Tofu, Avocado and Kiwi Salad and for dessert Black-currant Yogurt Ice Cream and a Cheese Board with Oatcakes. Ingredients:
4 artichokes, globes |
6 tablespoons butter |
1 tablespoon flour |
1 1/4 cups boiling water |
2 teaspoons lemon juice |
1/2 lemon, grated peel |
3 garlic cloves |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon chives, chopped |
Directions:
1. Wash the artichokes thoroughly.
2. Remove the stalks and trim the bases so that the artichokes will sit flat.
3. Trim the points off the leaves with scissors.
4. Bring a large kettle of water to the boil and cook the artichokes, covered, for 30-40 minutes, or until a leaf pulls out easily.
5. Meanwhile, melt half the butter in a saucepan.
6. Add the flour and cook, stirring, over gentle heat for 2-3 minutes.
7. Pour in the boiling water, stirring vigorously, and as soon as the mixture is smooth, beat in the remaining butter.
8. Stir in the lemon juice, grated lemon rind and garlic.
9. Season to taste with salt and pepper.
10. Keep warm, stirring from time to time, over every low heat.
11. Drain the artichokes as soon as they are cooked and arrange them on a serving dish or on individual plates.
12. Pour the sauce into a heated gravy boat and sprinkle it with chives.
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