Farm Report

Artichokes with Butter Sauce



  • 2 artichokes
  • 3 tablespoons fresh lemon juice
  • 1/4 cup butter
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • Water (for boiling)
  • Salt (for boiling water)


  1. Wash artichokes; trim stems and remove loose outer leaves. Cut 1 inch from each top; snip off the sharp leaf tips. Brush the cut edges with a little lemon juice.
  2. In a large saucepan bring a large amount of lightly salted water to boiling. Add artichokes. Return to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or till a leaf pulls out easily. Drain upside down.
  3. Meanwhile, for butter sauce, melt butter on medium heat in a small saucepan. Stir in dillweed, tarragon, oregano and the 1 tablespoon lemon juice.
  4. Turn artichokes right side up and drizzle butter sauce over the tops.


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